Press

WHAT PEOPLE ARE SAYING
MILWAUKEE JOURNAL SENTINEL
Hospital chef sets out to
build a business from scratch
ONMILWAUKEE.COM
Johnson parts ways with Harvest Market, launches
Sustainable Kitchens
MILWAUKEE BUSINESS JOURNAL
Former Hotel Metro chef starting
‘real food’ consulting company
FOOD MANAGEMENT
Sustainability-focused Healthcare Chef Launches Own Firm
CHARLESTON | ORWIG
Great restaurants that happen to be in hospitals and high schools
FOOD SERVICE DIRECTOR
Justin Johnson: “Scratch”-ing
the surface
Justin Johnson's Articles
Chef Thomas Hauck's dishes at c.1880 are bright, offbeat, purposefully plated and intelligently crafted. He has soundly developed both sides of his chef brain. It is, after all, important to be both an artist and a technician. c.1880's early success is the result of Chef Hauck honing both of these skills to a fine edge.
Hospital chef sets out to build a business from scratch
 
When Justin Johnson was hired in 2012 to help revamp the Watertown hospital cafeteria to emphasize scratch food and sustainable operations, he was skeptical whether the concept would work.
Justin Johnson: Scratch cooking, simple solutions for senior living
The Milwaukee Business Journal caught up with Justin Johnson of Sustainable Kitchens in Milwaukee to go Behind The List of largest Milwaukee-area retirement communities.
Former FSD of the Month opens new business
Justin Johnson succeeded in reinventing the foodservice program at Watertown (Wis.) Regional Medical Center during his nearly three years as its executive chef and foodservice director. Now he plans to offer his skills to other restaurants and non-commercial operations through a consultancy called Sustainable Kitchens.
Sustainability-focused Healthcare Chef Launches Own Firm
Justin Johnson, fresh off revamping onsite dining at Milwaukee’s Watertown Hospital, is taking his approach to market with his new Sustainable Kitchens venture.
Trending: great restaurants that happen to be in hospitals and high schools
If you’re intrigued by agricultural and food trends and how they relate to the future of food, we direct your attention to Wauwatosa, Wisconsin. There, Executive Chef Justin Johnson recently launched Sustainable Kitchens with the ambitious goal of helping foodservice institutions feed large groups in anything-but-institutional ways.
Hate cafeteria food? You'll like this Milwaukee startup
“Places like hospitals and schools have the worst food on the planet, right?” said Justin Johnson, owner of Sustainable Kitchens, at Madison’s 1 Million Cups entrepreneur meetup on Wednesday. “Sustainable Kitchens aims to change that.”