Today we’d like to introduce you to Josh Johns.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Hi, I am a personal chef/caterer based in the Culver City area. I was the first generation raised in Compton, California but my family is from Thibodaux, Louisiana. My earliest cooking memories are of me and my grandma hanging out when I was about 7/8 years old listening to Al green and helping her peel shrimp for gumbo. Fast forward to 2007 and I started working at Trader Joe’s where my curiosity for food and home cooking grew because I had never seen any of the food they carried there. In 2014 my professional experience began when I enrolled at the New School of Cooking in Culver City, CA. I was at a crossroads as far as what I wanted to do as a career but knew I loved food and cooking. Upon graduating, I honed my craft at top LA restaurants such as Republique, Gwen, Broken Spanish & Destroyer. Now operating as a personal chef, I have been able to provide services to a wide variety of high profile clientele including prominent musicians, athletes, and A-list actors. Aside from providing a next level culinary experience to private clients I also run a Soul food pop up called “Ruby Hall’s Southern Kitchen” which is meant to celebrate my southern roots, love for comfort food, and to showcase soul food from a chef’s perspective.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Lots of roadblocks and setbacks. Work not being steady, lots of business mistakes, confidence issues. Being stagnant. Early on it was tough but now I finally feel like I am hitting my stride and things are looking up. My advice to anyone wanting to be a chef is don’t be afraid to fail and make mistakes. Just learn from them and keep it pushing.
So, as you know, we’re impressed with Ruby Hall’s Southern Kitchen – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I provide private chef services to high profile clientele and cater large scale events. When I’m not cooking for clients, I produce my own pop-up events. I can cook a wide range of cuisines but everyone knows me for my southern food. I would say I am most proud of the level of service I provide and the quality of food offered to my clients. I work with one of the best butchers in LA at Standings Butchery and I try to work with local farmers as much as possible. I pride myself on giving my clients and customers the best product. The biggest thing that sets me apart from other chefs is the fact that I am well rounded and multi-faceted. Need a formal seven-course dinner? Done. Want a good family style southern dinner? I can do that too. Dietary restrictions? Not a problem. Years of investing countless hours into my craft by self-teaching and learning under some of LAs best chefs has me prepared for anything a client will present to me.
So, what’s next? Any big plans?
My plan is to continue to grow my pop-up Ruby Hall’s Southern Kitchen until it is a brick & mortar and grow my private chef/catering business and keep building those client relationships.
Contact Info:
- Email: [email protected]
- Instagram: Instagram.com/Chefjoshjohns
- Facebook: Facebook.com/Chefjoshjohns88
- Yelp: https://www.yelp.com/biz/chef-josh-johns-los-angeles
Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
