Chef Jazmin Johnson’s work is rooted in global technique, diasporic storytelling, and ingredient-driven cooking. She honed her craft in fine-dining kitchens, including Michelin-starred restaurants such as Bouley at Home, where precision, restraint, and seasonality shaped her approach to flavor and execution.

She is the founder of NOSTALGIA KITCHEN, a pop-up dinner and residency series shaped by her Honduran heritage, extensive travel, and collaborations with farmers, artisans, and cultural institutions. Her cuisine balances bold, layered flavors with elegance and restraint, centering thoughtful sourcing and dishes that feel both soulful and refined. Drawing from Afro-Caribbean, Central

American and global coastal foodways, Jazmin’s menus translate memory and place into elevated dining experiences designed for intimate gatherings and destination settings.

Jazmin currently leads the Teaching Kitchen at The Dalton School, where she has built and oversees the first and only fully integrated teaching kitchen of its kind in the United States. In this role, she designs and leads interdisciplinary culinary programming that connects professional kitchen practice with education, food literacy, and equity, while working closely with students, faculty, and community partners.

Her work spans both the culinary and civic spheres. Jazmin is a Finalist for the 2026 Restaurant Industry Spotlight on Excellence (RISE) Awards, a World Central Kitchen Chef Corps member, a James Beard Foundation Chef Boot Camp for Policy and Change alum, and a NYC Food Policy 40 Under 40 honoree. She has also received a Certificate of Recognition from the Comptroller of the City of New York for Outstanding Contributions to the Community