Shannon Johnson
Director of Culinary at Applebee’s
Innovation can take many forms. Chef Shannon Johnson uses bold flavor pairings and unusual preparation methods to make his dishes more thrilling. "For me, it’s all about bringing exciting new things to the guests," says Shannon. "And I love that Grey Poupon can be used in a way that’s very unexpected."
Creative chefs like Shannon are inspired by the versatility of Grey Poupon. It helps them bring innovative dishes from a concept to reality. Such is the case with Shannon’s sous-vide-cooked pork belly dish, which is slowly and evenly tenderized before being topped with a blend of figs and Grey Poupon.
About Chef Shannon Johnson
If you had to sum up Chef Shannon’s career in one word, a good choice would be innovation. He creates new menu items for more than 2,000 Applebee’s restaurants across the country. And with each one, his goal is to have customers enjoy the food in such a deep way that it changes their perspective on the dish. “The ultimate response for me is evoking emotion through food and changing the guest’s mood in a positive way,” he says. Raised in Chattanooga, Tennessee, Chef Shannon’s passion for preparing emotionally charged food stems from his early immersion in Southern food culture.
Fun Fact
In the insightful book Chef Scenarios, Shannon authored the chapter entitled, “Being A Chef Manager at Disney Means Making Magic”.
Click here to see recipes from Chef Shannon
Visit Chef Shannon’s restaurant at www.applebees.com