Los Angeles, CA


Liz Johnson started cooking at 15 years old. She attended the Culinary Institute of America and has worked in New York City kitchens like Empellón and Mimi, where her command of old-world French cuisine had every critic in town calling her a millennial virtuoso. She has also worked at Toro in Boston, under chef Jamie Bissonnette, where she acquired the kitchen tool she values most: intuition.