He is the 2019 recipient of a James Beard Foundation Book Award, which he received for Between Harlem and Heaven, co-authored with Alexander Smalls.

[7] After graduating from the Culinary Institute of America, Johnson spent time in Ghana studying West African cuisine, before returning to cook at several New York City restaurants, including Tropico, Jane, Tribeca Grill, and Centro Vinoteca.

A year later, Johnson joined Smalls on an extended trip to Ghana, where they prepared a series of American-themed dinners.

During his tenure, he expanded the menu with braised meats, rice dishes, and West African peanut sauce as part of the Club's first extended chef residency program.

[7] In 2018, Johnson became the executive chef at The Henry at Life Hotel in Manhattan, with a menu that focuses on African diaspora cuisine.