April Johnson, born and raised in South Dakota, has had a deep love and passion for cooking since childhood. She showcased her culinary skills during high school by competing at state and national levels in Prostart and Skills USA culinary competitions. Participating in these competitions paved the way for Johnson to attend and graduate from the Culinary Institute of America in Hyde Park, NY. With a decade of experience in the culinary industry, Chef Johnson has worked at prestigious establishments, including Chevy Chase (Md.) Club, Ocean House (Watch Hill, R.I.), and held the position of demi chef at Myers Park Country Club (Charlotte, N.C.).
In 2020, Johnson served as an apprentice for the ACF Culinary Olympic Team, which achieved silver and bronze medals at the IKA in Stuttgart, Germany. Her outstanding culinary talents were also recognized by the Chaine des Rotisseurs, who awarded her the Academie Brillat-Saverin Medal. In addition, she secured second place in the Chaine’s Jeunes Chefs South Central Regional Competition in 2021.
In 2022, Chef Johnson had the privilege of being selected as a Bocuse d’Or Team USA 2023 member. The team achieved first place at the Bocuse d’Or Americas Competition in July 2022 and achieved an impressive 9th place at the prestigious Bocuse d’Or in Lyon, France, in 2023. Chef Johnson resides in Napa, Calif.