Tomm Johnson

A world traveler, Chef Tomm has worked in kitchens around the globe, including Italy, Mexico, and Thailand. He has been the executive chef at Ristorante Beccofino, in Florence, Italy, and La Sirena, in Westport, Connecticut, specializing in Italian regional cuisine. One of his passions is learning how to make food products from scratch: fresh cheese from raw milk and live cultures, chocolate from cacao beans, and cured and smoked charcuterie. His most recent accomplishment has been learning the art of Chinese hand-pulled noodles. He has managed and coached a number of Student ACF Culinary Competition Teams, the last of which had the honor of serving as the Apprentice Team for Team USA at the Culinary Olympics in Erfurt, Germany. He believes in bringing a hands-on approach to teaching and enjoys being able to share fresh and new products in his classroom.