| SARA JOHANNES Chef de Cuisine of WP24 Restaurant and Lounge Born and raised in Milwaukee, Chef Johannes’ passion for the culinary arts was nurtured at an early age by her great-grandmother Rosa, who taught Chef Johannes to forage for ingredients and cook seasonally from a bountiful kitchen garden. As a child, Chef Johannes’ interest in cooking was sparked while preparing daily meals for the family, including an experimental bout with handmade pasta at age ten. As she grew up and increasingly became aware of her calling as a chef, Chef Johannes found great inspiration traveling the world and exploring destinations through their local cuisine and food traditions. Embarking on a culinary journey to refine her craft, Chef Johannes enrolled in Saint Paul College where she received her Associates Degree in Culinary Arts. Upon graduation she took a position as line cook at The Nicollet Island Inn, where she honed skills in sauces, butchery and pastry production. The following year, Chef Johannes became the line cook at Lucia’s Restaurant and Wine Bar, where she trained under James Beard-Nominated Chef, Lucia Watson, whose cooking emphasized organic ingredients and natural flavors. Chef Johannes joined the Wolfgang Puck Fine Dining Group in 2005 as Sous Chef of 20.21 in Minneapolis. Upon joining the 20.21 team, Chef Johannes was quickly taken under the wing of Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, Lee Hefter. Ever eager to explore, Chef Johannes also staged at Puck’s legendary restaurants Spago Beverly Hills and Chinois on Main in 2006, while helping Puck cater the Governor’s Ball at the Oscars in 2007. Quickly rising in her culinary career, Chef Johannes then made the move to open Puck’s first Dallas restaurant, Five Sixty by Wolfgang Puck, as Executive Chef. Since joining the Wolfgang Puck team, Chef Johannes has spent time perfecting Puck’s philosophy of fresh ingredients and big flavor, executed in each kitchen with high standards and methodology. As Chef de Cuisine of WP24, Johannes fulfills a six-year-long culinary exploration of Asian cuisine with a menu that epitomizes haute modern Chinese cooking. When Chef Johannes is not at the restaurant, she can be found swing dancing, practicing trapeze or strolling through the farmer’s market for ingredients and inspirations to create new dishes. ### For more information, please contact Ashley E. Rodgers or Pate Giltner at Wagstaff Worldwide: ashley@wagstaffworldwide.com pate@wagstaffworldwide.com 323.871.1151 |
| MICHAEL LU Chinese Executive Chef JW Marriott Hotel Shanghai Tomorrow Square Born and raised in Shanghai, Chef Michael Lu’s deep roots in local Chinese cuisine have developed his appreciation for fine food and created passion in expressing his own culinary vision. Chef Lu started his culinary journey at the age of 18 under the guidance of Chinese Master Chefs Guo and Tong in the renowned Windows on the World Restaurant in Shanghai, where he mastered the art of Cantonese cuisine for four years. Having climbed the kitchen brigade, he joined the Marriott family in 2003 as Chinese Executive Sous Chef, working under Chef Law of Wan Hao Chinese Restaurant. During this period, Chef Lu had the opportunity to showcase his cooking talents overseas having been invited to cook in Vietnam and India to promote Shanghainese cuisine in these regions. In 2007, Chef Lu was awarded a promotion to operate his first restaurant, Wan Li at Renaissance Shanghai Pudong Hotel, as Chinese Executive Chef. This restaurant saw an uplift of business since Chef Lu took charge of its kitchen, serving authentic Shanghainese and Cantonese dishes. Within short time he had made a name for himself. Chef Lu made his return to JW Marriott Hotel Shanghai in 2010 as Chinese Executive Chef. Apart from showcasing his specialty on Cantonese cuisine in line with the positioning of Wan Hao Chinese Restaurant, Chef Lu has brought JW closer to Shanghai and to the local customers with special Shanghainese signature dishes highlighted on the newly developed menu. Chef Lu distinguishes himself from the others when it comes to product selection by his dedication to obtaining the highest quality fresh produce. He is a strong believer in producing everything in-house and puts a lot of effort into his raw materials and basic preparations. Chef Lu’s cuisine can be described as more on the lighter side and his choice of using organic and sustainable food in creating his dishes is gaining popularity in Shanghai. Chef Lu is widely regarded by his team as a fair, approachable and passionate chef who imparts his culinary expertise and extensive experience to all who work with him. Outside of work, Chef Lu is an avid traveler. He travels around the world to get inspired by the diverse ingredients and cuisines found at other places, and when returning home, he translates these new experiences into dishes that burst with a distinguishing flavor. Awards: 2010 Future Star Award by You Are the Chef Wan Hao Restaurant - 2010 “Top 150 Best Restaurants” in Shanghai by Shanghai Tatler Magazine |