Group 4

Friends of Sub-Zero

Elliot Johnson


Elliot Johnson


Growing up Elliot loved to help his mum in the kitchen, regularly helping out with baking cakes and cookie. This soon turned into a passion to become a Chef with the drive to develop and refine his skills to the uppermost conceivable level. At the age of 15 Elliot joined the prestigious Petersham Hotel as a trainee, providing him with a taste of what was to come. Having worked every possible hour at the hotel and with the passion to learn, this offered the opportunity for a scholarship at Bournemouth and Poole College on the Specialised Chef Scholarship programme. The Intercontinental Hotel on Park Lane, soon came calling and after 3 years learning the skills of an international kitchen and hours of hard work, Elliot graduated with a distinction in both cookery and pastry. Claridges was the next step for Elliot with a journey that saw his skills in cooking reaching the highest level, using the very best ingredients and with attention to detail with every dish, Claridges was the ultimate test in the world of being a skilled chef. The desire to create his own menus soon followed, with launch of JP Dining. Fine dining and catering for clients with a passion and pallet for food from across the globe to home grown ingredients. JP Dining caters for an array of clients, from small intimate dinner parties to lavish weddings and events.

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