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Chef Josh Johnson
Chef, Guittard Chocolate Company
Josh Johnson is the Director of Culinary Applications at Guittard Chocolate Company. Working alongside Executive Pastry Chef Donald Wressell, he brings a celebrated blend of craft, creativity, and technical precision to developing new recipes, flavor profiles, and chocolate‑driven innovations.
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A decorated competitor on the world stage, Josh won the National Pastry Team Championship with teammates Donald Wressell, Scott Green, and Della Gossett. The team went on to earn Best Dégustation and a Silver Medal at the 2012 World Pastry Championship in Las Vegas. In 2015, he represented the United States at the Coupe du Monde de la Pâtisserie with Scott Green and John Kraus, coached by Ewald Notter and Donald Wressell, earning a Bronze Medal among the world’s top pastry talent.
Josh began his pastry career as a teenager in his uncle’s Illinois pastry shop and refined his skills under renowned mentors including Sébastien Canonne, M.O.F., En‑Ming Hsu, and François Payard. His professional path has included roles as Executive Pastry Chef at Everest in Chicago, co‑owner of Cocoa Bean Fine Desserts in Geneva, Illinois, instructor at The French Pastry School, and most recently, Head Pastry Chef at Destination Kohler in Wisconsin.
He draws inspiration from chocolate’s endless flavor potential and its unique ability to be shaped, sculpted, and transformed—an ingredient that fuels both his artistry and his curiosity.
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