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Roy Johnson

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Roy Johnson

Chef
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Roy JohnsonChef Roy is a restaurant veteran, with years of cooking and experience behind him. He has an Associate’s Degree from the Milwaukee Area Technical College in restaurant and hotel cookery and has continued his education through the Culinary Institute of America in various programs learning about Mediterranean, Italian and Asian cuisines and wine and food pairing. He specializes in Creole and Cajun cuisine, but loves to experiment with different cultures and tastes. Chef Roy has been through numerous culinary competitions and was featured in the Wisconsin State Journal  in its “Look What’s Cooking” feature article. Although he has spent most of his life in restaurant kitchens and country clubs, he brings a focused and diverse taste to the Dodge St. Hy-Vee while maintaining a rustic and homey feel. Chef Roy loves to spend his free time cooking for his family, hunting with his beagles and cheering on the Packers!

Chef Roy offers in-store classes and demonstrations, seasonal recipes, and restaurant-quality ready-to-cook entrées and side dishes to the Dodge St. Hy-Vee customers.

Contact Chef Roy for details about chef-inspired recipes for your next catering or for information about meal planning and cooking tips.