Alright – so today we’ve got the honor of introducing you to Johnathan Pitts. We think you’ll enjoy our conversation, we’ve shared it below.

Johnathan , appreciate you joining us today. We’d love to hear from you about what you think Corporate America gets wrong in your industry and why it matters.

I think we made the food industry a glamorous profession that most people think you can just walk into it with ease….im continuously paying homage to the ones before that we’re Great ! I’m honestly not a fan of how corporate America has turn this into a competitive sport amongst people who just cook and real chefs…I hate it lol but it’s also what fuels me…

Johnathan , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m originally from Washington DC single parent home, my mother was in the military and she raised me on all different types of food…from Kemchi to chicken wings I always attribute my diverse knowledge and taste buds to my mom we ate all different types of food and I love her for that ! I started at the bottom like most working in any kitchen that would hire me as a prep cook and worked my way up to Executive this journey has been an amazing one and I’m thankful for every set back and life lessons I’ve learned along the way. the decision to start my own business was kind of a no brainer but came with my mistakes and lessons and great memories along the way and I’m much better for those lessons and mistakes now…building my brand came from my decision to move to Atlanta and it’s been up since I’ve touched down so thankful to all my support here in Atlanta, I’m most proud of the many amazing people I’ve met along this journey some friends and some clients that have become friends very thankful for the support . Offering personal chef services and catering is very competitive here but I believe in making lasting impressions with my food and memorable experiences that they won’t get anywhere else…respectfully lol

Is there a particular goal or mission driving your creative journey?

My goal is to open a restaurant no questions asked, generally the first and last thing I think about daily…I’m always working and researching new material and mentally pushing my self to source as much as I can to think outside the box, I don’t believe in popularity because that creates mediocrity I see so many self proclaimed IG Chefs that really all play the same note…so I. Continuously feeding my creative juices to not only be different but be memorable

What’s worked well for you in terms of a source for new clients?

The best source has been social media, honestly word of mouth has been my biggest PR that continues to go unrivaled. You never know who’s attending a dinner your catering or an event your apart of so it’s all about making connections and building relationships with your clients

Contact Info:

• Instagram: Chefjohn27

Image Credits
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