David Johnson
Chef-InstructorGrowing up in Japan and Hong Kong, Chef David always wanted to teach and graduated in 2000 from the Institute of Culinary Education in New York. As a teacher, it’s a great reward for him to see the willingness of his students to learn and absorb ideas and cooking fundamentals. Working at Veritas with Scott Bryan was his favorite kitchen experience, and remembers a dish of squab at Montrachet in the 1980s as a transformative culinary moment. When not in the kitchen-classroom, Chef David enjoys golf, fishing, literature, wine, and exploring restaurants in Flushing’s Chinatown. Chef David joined The International Culinary Center in 2010.