"SUCK THE MARROW OUT OF LIFE."
Executive Chef Justin Johnson has lived and breathed the restaurant industry since discovering it was his calling at 15 years old. He was born in Longview, Texas and raised in Corpus Christi, later moving to Austin. He now calls San Antonio home.
Justin’s culinary journey began after receiving his first big break working in an administrative capacity for a brand new restaurant concept in Corpus Christi. In this role, he fostered and grew his all-encompassing knowledge of the restaurant industry, getting hands on experience with all aspects of the business. After absorbing everything his role had to offer, Justin packed his bags and moved to Austin, where he found his true calling in the kitchen at MAX’s Wine Dive.
While working at MAX’s Wind Dive in Austin, Justin studied under the watchful eye of Executive Chef Erica Beneke. He drew inspiration from her skillset and knowledge of culinary arts, and quickly rose from line cook to events coordinator. After bringing the events side of the restaurant to a height it hadn’t seen before, he was offered the position of Sous Chef where he truly began to shine.
Justin’s success at MAX’s Wine Dive in Austin led to his latest role, serving as Executive Chef of MAX’s Wine Dive San Antonio. Here, he will bring his culinary passion and distinct flare to the Alamo City.
When not spending time in the kitchen at MAX’s Wine Dive, you will most likely find him floating the San Marcos River or fishing in Canyon Lake. He is passionate about his home state of Texas, and enjoys discovering Texas purveyors, from the craft beer scene to local farmers markets.