Hailing from a background in fine dining, Chef Mike Johnson launched his culinary career under young Emeril Lagasse before heading north to develop his skills under the expertise of Chicago’s Charlie Trotter and Gabino Sotellino. Johnson then traveled to Paris to train at the prestigious Le Buisson D’Ardent, and served a stint under Belgian Master Chef Daniel Joly in Beaver Creek, Co. before bringing his culinary expertise home to St. Louis.

Today, Johnson’s the chef and owner of St Louis’ Sugarfire Smoke House, an award-winning restaurant known for its succulent brisket, pulled pork and ribs, as well as its signature sandwiches and sides that shine light on Johnson’s dynamic capacity. With six locations (and counting), Sugarfire has consistently been ranked best barbecue in St. Louis and Johnson continues to establish himself as culinary master and renowned competitor, placing 1st in the 2015 Memphis in May World Championship (seafood), 3rd in the 2014 Memphis in May World Championship (poultry), and most recently, 3rd in the 2015 World Food Championship (bacon). Furthermore, Chef Mike is thrilled to see his latest venture Hi-Pointe Drive In come to fruition as his passion pursuit of burgers. Chef Mike has been featured on a variety of national television shows, including Food Network’s BBQ, Brews & ‘Que (feat. Michael Symon), Destination America’s BBQ Pitmasters, and Food Network’s Beat Bobby Flay! Keep up with Chef Mike Johnson on Twitter!

Mike Johnson is a special guest of the Yak Ales Perth Barbecue Festival in 2017.