Justin Johnson is the CEO and Founder of Sustainable|Kitchens, a “real” food transformation firm headquartered in Milwaukee, Wisconsin. Sustainable|Kitchens works with all segments of food service to implement systems, processes, training, menus and recipes to support a scratch food operation. Their current client roster includes hospitals, restaurants and school districts in the Midwest. Justin is a graduate of the Le Cordon Bleu College in Chicago, as well as the Culinary Institute of America in Hyde Park, New York.
Justin has been a chef in the Milwaukee area for the past 20 years and has been featured in Modern Farmer Magazine, The National Culinary Review and The New York Times. He has twice been nominated by the National Restaurant Association for their “Operator Innovations in Sustainability” Award and in May, 2014 was named FSD of the Month by Food Service Director Magazine in New York City. Justin has also appeared as a frequent contributor to the ABC News in Milwaukee and has been heard on NPR and Heritage Radio Network in Brooklyn.