On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors.
In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told.
We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic, and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration.
What you'll learn from Chef JJ Johnson
What sparked Chef JJ Johsnon fascination with African food (3:01)
Discovering the “mother grain” of all rice varieties (3:33)
The idea behind FIELDTRIP and its mission (4:43)
Navigating the challenges of fast-casual dining during and after the pandemic (5:00)
What’s on the menu at his rice-inspired restaurants (5:44)
"FIELDTRIP 2.0"—new dish concepts in the works (9:00)
The most disrespected ingredient in America (you’ll be surprised!) (9:33)
Rice and its historical complexity in different cultures (10:00)
Why sourcing local, regenerative rice matters over bleached, enriched varieties (10:33)
Growing up in the Poconos and early food influences (16:42)
How his grandmother’s kitchen shaped his love for food (17:17)
Chef JJ Johnson multicultural heritage and how it influences his flavors (19:05)
Childhood memories of Caribbean cookouts and family gatherings (20:00)
The commercial that sparked his culinary calling (22:09)
Early mentors who guided his career in the kitchen (23:39)
The problem with social media comparisons and the myth of instant success (25:21)
Why the road to success is a long one (and what it takes to get there) (27:51)
How cultural backgrounds are shaping modern food trends (29:03)
Why restaurants are embracing regional and cultural cuisines like never before (30:00)
His ultimate guilty pleasure food (you won’t expect this one!) (33:24)
An underrated ingredient that works for both sweet and savory dishes (34:01)
An underrated West African dish everyone should try (35:00)
The top three mistakes home cooks make in the kitchen (and how to fix them) (36:26)
A life lesson from his father that applies far beyond the kitchen (36:48)
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with the chefs from New York City
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from NYC.
Conversation with Alexander Smalls
Interview with chef Danny Garcia
Conversations with chef Trigg Brown
Interview with pastry chef Françoois Payard
Conversation with Erik Ramirez
Interview with pastry chef Erin Kanagy-Loux
Conversation with chef Dan Kluger
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon