Elizabeth Johnson

Chef Elizabeth Johnson spent her childhood growing up on her grandmother’s apron strings, so it was only natural that she would pursue a career in the kitchen. She attended the prestigious French Culinary Institute and it was there that she decided to pursue a career in the pastry arts. Her first job was in the kitchen of Todd English's Olives with Chef Lincoln Carson. He was to become Chef Johnson’s mentor and teacher for the next four years. From there she followed him to the BRGuest Restaurant group where she was his sous chef. It was with Lincoln that she developed a talent and love for chocolate. Chef Johnson was to become the Executive Pastry Chef for 7 of the BR Guest Restaurants. It was there that she was fortunate to also work with Elizabeth Katz from Fiamma and remained at the restaurants as the Exec Pastry Chef two years. During this time she also exhibited chocolate sculptures at the MoMa in New York City and did a fashion show for the Chocolate Show in New York. For Chef Johnson pastry has become a love of science and art; it is an alchemy of the senses and her love for food. So it was natural that for the next leg of my journey she would open her own bakery. Today, Chef Johnson is the chef and owner of Sweets of New York, located in her neighborhood of Red Hook Brooklyn.  Along with her partner Janice Sloane, who is also an artist, she has created an artisanal bakery where detail and elegance is essential. The finest chocolates and ingredients are only used and everything is made with love and completely unique. They make a variety of dessert petit fours as well as special event cakes. The bakery was launched in November of 2006 and has been taking the pastry world to a new dimension of art and deliciousness ever since!

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