Josh Johnson is an Executive Pastry Chef based in Chicago, Illinois. He trained at the Ritz-Carlton Chicago and worked with Payard Patisserie & Bistro in New York City before returning to his home state of Illinois as an instructor at The French Pastry School of Chicago. He currently works as a consultant, helping companies with recipe development, classes and kitchen planning, and was recently named one of the 10 best pastry chefs in the U.S. by Dessert Professional Magazine.
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