Liz Johnson has always marched to the beat of her own drum. She knew she wanted to run her own kitchen while still in grade school and immediately set her sights on making her dream a reality. The younger daughter of an MIT educated Chemist and a professional pianist; she was encouraged to pursue her passions. Her natural determination and aptitude in the kitchen shone from an early age and, as soon as she was of legal age, she was working in professional kitchens. Throughout high school, she made salads, scooped ice cream, cooked chops and burgers, even waited on the occasional table. She enrolled in the local community college culinary program while attending school and moonlighting at her jobs. Committed to cooking professionally, Liz graduated high school early and was accepted into the prestigious Culinary Institute of America, where she completed an accelerated program in under 20 months. Keen to return to working in the industry, she earned a position at Chefs Ken Oringer and Jamie Bissonnette’s ‘Toro’, and began work a mere two days after graduating. Her time in Boston kickstarted an energetic career which she continued to build out across major cities in America and abroad. She trained in Copenhagen, Tokyo, Washington D.C., and finally to New York City where she, at the age of 24, was named chef of MIMI.