FT Culinary Instructor

Sara Johannes

Academic Affairs, Wellness and Services

Chef Sara Johannes started as a Theater Major at the University of Minnesota – Twin Cities, before a redirection ultimately led her to Saint Paul College for culinary school. Falling in love with food at a young age, she could always be found diligently listening to the cooking shows on PBS on Saturday mornings and was inspired by her Italian Grandmother’s cooking, who always let the season, mood, and occasion dictate their menu. Chef Johannes served as executive chef for Wolfgang Puck’s Five Sixty restaurant in Dallas and WP24 in Los Angeles at the Ritz Carlton before heading back to Minneapolis. Upon arriving back in Minneapolis, she took on seven concepts at MSP Airport for OTG Management. Concepts were diverse, ranging from a French Bistro with a Raw Bar, an Asian Fusion restaurant featuring fresh sushi, handmade noodles and dim sum, to gourmet sandwiches at Andrew Zimmern’s airport outpost of Minibar. OTG afforded her the opportunity to represent them on Bravo’s Top Chef, New Orleans, Season 11. A year with Tim McKee working with Parasole Restaurants followed. Chef Johannes is thrilled to be back at her alma mater Saint Paul College, teaching the profession she loves to future culinary professionals.