An Interview with Chef Johnnie G

When did you first know you wanted to be a chef?

Chef Johnnie G – I honestly can’t remember not cooking. In the kitchen with my grandmothers is how I first learned. I suppose it was the realization that there was always something to learn in the art of cooking that lead me in my Culinary journey.

What chef has inspired you the most?

Chef Johnnie G – I would say my two greatest inspirations were my two grandmothers. One from South Louisiana and the other from North Louisiana. With them I learned two distinct types of cooking. You will find in my dishes where I merge the two a lot.

What is your favorite type of food to experiment with?

Chef Johnnie G – The local farmers in my area are amazing. From fresh Microgreens to Tomatoes, smoked cheeses to local syrup, there is an abundance of flavors available.

What will you be cooking for Thanksgiving this year?

Chef Johnnie G – This year I’m definitely stepping back in time and making my Grandmother’s Oyster dressing and Smoked Duck. Definitely going to have some Bourbon Brown Sugar Sweet Potatoes and Field Peas with Tasso.

What is your favorite way to use D.a.T. SaUcE or D.a.T. KeTchup?

Chef Johnnie G – DaT Sauce is wonderful in tomato sauces, like Vodka Sauce, Creole Sauce, Sauce Picante, and Romesco. For an added kick to your Bloody Mary or Oyster Shooter add some DaT Sauce. From jambalaya, crawfish pie, and file’ gumbo, it will spice up your dish. My personal favorite is to make a Aioli with DaT Sauce and spoon it on top of fried oysters. Yum!