Brian Johnson is a Senior Executive Chef at Frost Bank Center, Freedman Coliseum, and Toyota Park, with extensive experience in culinary arts aimed at innovative concepts and strategic leadership. They have successfully opened multiple high-end dining establishments and a grocery store, consistently driving growth in multi-million dollar revenue ranges. Brian's prior roles include Executive Chef positions at Levy Restaurants, Central Market, and Chefs consulting, where they led culinary initiatives, managed large teams, and achieved significant sales increases. Currently, they pursue further education in Culinary Arts at both Kendall College and Johnson & Wales University.
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