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Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. This month, Chef Johnson Wu, Executive Chef at Islington Golf Club, is our February Chef of Chef Works. Pictured above is Chef Johnson in the Mojave Olive Chef Coat.
Chef Works: What motivated you to pursue a career in culinary?
Johnson Wu: Growing up in the 90s was a different time, eating traditional Asian food at school was still very taboo, I guess this is where I started shifting into wanting more westernized food. Since my parents only cooked traditional Asian, I began reading and watching shows about food from other cultures. During that time Iron Chef out of Japan was huge, and Iron Chef French was my idol. This ultimately transitioned into me wanting to learn and cook some of these dishes for myself.
Chef Works: How would you describe your cooking style? Are you a technician? Or do you prefer to improvise?
Johnson Wu: Technique is so key. I think when you have technique down, it allows you to improvise. I find there is a lot of joy improvising, using what’s available to create, while using the techniques I’ve attained to round out a dish.
Chef Works: If you could cook for one person – alive, dead, historical, or fictional – who would it be and what would you cook for them?
Johnson Wu: 100% My mom. She was my inspiration into flavour. Growing up my dad was the one who owned restaurants, but it was through my mom that I started appreciating eating. While my dad worked, she would take me to night markets in Taipei to eat street food. A lot of the flavour profiles I use today come from the experiences my mom and I shared together when I was growing up. Sadly, since becoming a chef, I never had the opportunity for her to come eat at one of the kitchens I ran.
Chef Works: Your all-time favourite culinary tip…
Johnson Wu: As a leader, don’t be afraid to surround yourself with different minded people. Hire people onto your team who have experiences you don’t have, skills that may be better than yours. If you drop your ego, you will get better.
Chef Johnson’s culinary creations (left to right): Foie Gras Pebbles, Roast Venison, Sunchoke and Carrot, Smoked Salmon Avocado, Truffle Eggs
Chef Works: How does your culinary uniform make you feel?
Johnson Wu: My uniform gives me a sense of belonging and pride. A freshly ironed chef jacket first thing in the morning, doing that final button around the neck, it’s a fantastic feeling. You know all that hard work has paid off, to get the opportunity to wear the jacket, and represent your team and kitchen.
Chef Works: Besides the kitchen, where else we can find you?
Johnson Wu: In my current role, I spend a good portion of my day with members. I think part of the culinary experience starts table side before any food is even ordered. When you can create that emotional connection with people, when they have a better understanding of who you are, we can develop a better dining experience.
Outside of work though, I’m always with my kids, the #wuboys, they love going on eating adventures with me. My oldest is more daring than I am when it comes to trying new things, I certainly wasn’t eating chicken feet or tripe when I was 7.
Chef Works: Can you share what exciting plans you have in your pipeline for 2024?
Johnson Wu: Being new to the private club world, my team and I are working diligently to try to change the dogma about the type of food being served in clubs, and to change some of the culture. It’s ok to be new, it’s ok to hire people from other industries, it’s ok to be different. I want nothing more than to build on the successful year we had in 2023 celebrating our club’s 100th anniversary. It all starts with the culture we’ve built here.
To learn more about Chef Johnson Wu, visit his online profiles:
- Website: islingtongolfclub.com
- LinkedIn: Johnson Wu, CCC
- Instagram: @johnsonwu15