Drew Johnson 2018 Kincaid Grill Chef Christopher “Drew” Johnson began his cooking career at a young age growing up in the north western Alabama town of Russellville where he worked for his family owned regional BBQ restaurant “The Speedy Pig”. At an early age, Chef Drew began developing his passion and work ethic, both so very important elements of his chosen career. After moving to Alaska in 2005, Chef Drew worked in various concept restaurants while attending the University of Alaska’s Culinary Program. In 2008, Chef Drew began his tenure at Kincaid Grill starting in the Sauté / fish station. During Chef Drew’s first two years, his own self starter attitude quickly developed his proficiency in all facets of both the dining room and in-flight catering operations. Chef Drew’s unparalleled passion for food and his consistent focus and drive earned him a promotion to Sous Chef in 2010. After a few short months, when the opportunity presented itself, Chef Drew was promoted without hesitation to Executive Chef overseeing all restaurant and catering activities. Chef Al Levinsohn proprietor of Kincaid Grill writes “I have never worked with a chef with the drive, respect and passion for the Culinary Arts as I have with Chef Drew. His pallet for pairing flavors and textures, his professional approach to his staff, and his compassion and genuine service attitude to our guests make me proud to have him represent Kincaid Grill. Chef Drew’s accomplishments include participation in several cooking competitions and fundraising events. Chef Drew has been Guest Chef on both television series, What’s Cooking with Chef Al and Cooking AK with Chef Patrick Hoogerhyde. Chef Drew has been featured in editorials both for Alaska Seafood Marketing Institute as well as Alaska Magazine. Most recently Chef Drew was a contestant on the popular Food Network TV show “Guy’s Grocery Games”. Chef Drew is also a Chef Rotisseur member of the prestigious Chaine de Rotisseurs, the world’s oldest and largest food and wine society. Most recently Chef Drew has worked with Foodable Network, C-CAP, Long Beach Community College, and Alaska Seafood Marketing Institute in a collaborative effort to promote fresh frozen seafood and sustainability.