Though Johnson Yu always wanted to be a chef, he didn’t give bread much thought until after working in kitchens for ten years. A culinary school graduate, the New York City native found himself at a restaurant that made everything in-house, except for the bread. Figuring he could fill that gap, he decided to train himself.

While at ICC, one of his chef-instructors, Amy Quazza, was tapped for the opening team of Thomas Keller’s Bouchon in Napa Valley; she hired him to join her. After two years he moved to Della Fattoria—The French Laundry’s bread purveyor before Bouchon—then returned home to NYC. Chef Johnson was lured back to ICC by its supportive environment, inspiring staff and the opportunities to continue growing as a chef and baker. He takes great pride in preserving the tradition of handcrafted bread baking by teaching the next generation.


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