Johnson has helped make St. Louis a destination for creative, approachable comfort food. Yet even for one of the region’s most successful restaurateurs, the industry’s rising costs have posed a major challenge. “It used to be affordable to make food for people, but now it’s just so expensive,” Johnson says. “It’s hard to be a fair employer and keep prices friendly for consumers. But that’s just how it goes, and we make it work.”
2025 QUESTIONNAIRE
PROFESSIONAL ACCOMPLISHMENTS & OPPORTUNITIES
What has you most excited about the future of your company or industry? The BBQ industry, like many, is forever changing. STL always shows growth and change but continues to wow people with simplicity. I love to see tradition prevail and continue to exercise it.
If you could change one thing about your industry, what would it be and why? The BBQ industry is all best friends and family. I wouldn’t change a thing. It’s made me who I am and made my best friends for life.
What’s the toughest business challenge you’ve had to overcome (excluding the pandemic) and why? The rise of food costs. They don’t want us to say it, but it used to be affordable to make food for people, but now it’s just so expensive and it’s hard to be a fair employer and keep prices friendly for consumers. But that’s just how it goes, and we make it work.
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MENTORS & PEERS
To whom or where do you go for sound business advice? My business partner, Charlie Downs. He’s the greatest. He actually won the SBA’s award for Missouri Small Business Person of the year. I couldn’t be more proud. He’s the best person to chat with and brainstorm ideas together.
Do you have a business mentor? If so, who and why? Again, Charlie. We have been working together since the early 2000s. He’s been a huge impact on me professionally and has played a huge role in the success of everything.
What piece of advice has had the most significant impact on your career? I wouldn’t say this has the most significant impact but has resonated with me over the years. “Success is not final. Failure is not fatal. It is the courage to continue that counts,” from Winston Churchill. In my industry, failure happens a lot, and it takes a lot to be successful. You just have to try and get back up when you fail.
If you could have dinner with any two area business leaders, who would you choose and why? Jeff Glik and Amos Harris—both really cool guys who are incredible at business.
Who is the most interesting under-the-radar/emerging business leader in St. Louis and why? Juwan Rice, he’s crushing it. He’s just opened Rated Test Kitchen. He’s a foodie and great contribution of entrepreneurs in this city. He’s all around an amazing guy, and I really hope big things continue in his future.
What is one thing you would change about the St. Louis metro area business environment and why? I think it’s great. We have been in downtown for over a decade and in St. Louis city forover two decades. It’s great that we always see county people coming to the city and supporting but also vice-versa.
BACKGROUND
Where were you born? Biloxi, Mississippi
What was your childhood aspiration? When I was a kid, I wanted to be a professional baseball player. Funny enough I didn’t realize you had to work hard at it.
What was your first job, and what did you learn from it? When I was 15, I worked at Wendy’s. I learned that you can in fact be fired on your first day.
What educational degrees do you hold, and where were they earned? I graduated from New England Culinary Institute. I dropped out of the University of Colorado–Boulder the first semester and then went to culinary school.
HOBBIES & INTERESTS
If you were not in your current profession, what would you be doing and why? One hundred percent beach bum, zero doubt about that.
What is your favorite St. Louis-area restaurant, and what do you typically order there? OB Clark’s pizza and wings. So good. The make an awesome thin crust, and their dirty wings are incredible.
What is one item you recently crossed off your bucket list? Africa.
What is one book you think everyone should read (or podcast everyone should listen to) and why? Setting the Table by Danny Meyer. It’s an eye-opening book about hospitality and creating a really strong team and environment, and it’s really universal to any business or industry.
What’s your hobby/passion? The beach. I love the beach life. The water. I live for it.
What is your most prized possession? My house in the Turks. It’s my sanctuary. I love to be by the ocean, and nothing beats the beach there.
What would people be surprised to learn about you—a fun fact? I speak three languages.
What is your go-to karaoke song? Nope.
