On today’s episode of Flavors Unknown, I sit down with Chef JJ Johnson, the James Beard Award-winning chef and founder of FIELDTRIP, a fast-casual concept with four locations across New York. Known for his deep appreciation of the African diaspora’s culinary traditions, Chef JJ Johnson has built a brand around rice as a universal connector, sustainability, and bold, unapologetic flavors.

In this conversation, we explore his unique multicultural background, how his Puerto Rican and Barbadian heritage shaped his cooking, and why mentorship and hard work have been key pillars in his career. He also shares the moment he realized rice was more than just an ingredient—it was a cultural story waiting to be told.

We also get into the behind-the-scenes of running a fast-casual restaurant, how the industry has shifted post-pandemic, and the overlooked ingredients that deserve a spot in every kitchen. Whether you’re a home cook, a chef, or just a lover of great food, this episode is packed with insight, humor, and inspiration.

What you’ll learn from Chef JJ Johnson

• What sparked Chef JJ Johsnon fascination with African food (3:01)
• Discovering the “mother grain” of all rice varieties (3:33)
• The idea behind FIELDTRIP and its mission (4:43)
• Navigating the challenges of fast-casual dining during and after the pandemic (5:00)
• What’s on the menu at his rice-inspired restaurants (5:44)
• “FIELDTRIP 2.0″—new dish concepts in the works (9:00)
• The most disrespected ingredient in America (you’ll be surprised!) (9:33)
• Rice and its historical complexity in different cultures (10:00)
• Why sourcing local, regenerative rice matters over bleached, enriched varieties (10:33)
• Growing up in the Poconos and early food influences (16:42)
• How his grandmother’s kitchen shaped his love for food (17:17)
• Chef JJ Johnson multicultural heritage and how it influences his flavors (19:05)
• Childhood memories of Caribbean cookouts and family gatherings (20:00)
• The commercial that sparked his culinary calling (22:09)
• Early mentors who guided his career in the kitchen (23:39)
• The problem with social media comparisons and the myth of instant success (25:21)
• Why the road to success is a long one (and what it takes to get there) (27:51)
• How cultural backgrounds are shaping modern food trends (29:03)
• Why restaurants are embracing regional and cultural cuisines like never before (30:00)
• His ultimate guilty pleasure food (you won’t expect this one!) (33:24)
• An underrated ingredient that works for both sweet and savory dishes (34:01)
• An underrated West African dish everyone should try (35:00)
• The top three mistakes home cooks make in the kitchen (and how to fix them) (36:26)
• A life lesson from his father that applies far beyond the kitchen (36:48)