Today we’d like to introduce you to Santana Johnson.
Santana, we appreciate you taking the time to share your story with us today. Where does your story begin?
Where do I begin? As a child, I watched my mother and grandmother both “tear the kitchen down,” inspiring me to enjoy the beauty of culinary right at home at such a young age. So once I got out of age (14), I began making full-course meals. Frying chicken, cooking rice, and one of my number 1 sellers today is candied yams. Cooking is something that I ultimately enjoyed the best. In high school, I decided this was what I wanted for my future! So I started my first start-up business at only 17 Sanny J Bakery and started my culinary journey at FSCj. I took the city by storm.
However, I wasn’t sure of all the right decisions at such a young age. But I knew I had to grow, so in the following years, I began climbing the ladder of adulthood and in the culinary world. In 2019/2020, I realized I had outgrown my first start-up, and it was time for something bigger. I Began being a private chef, caterer, and more. I changed the name to Sanny J Catering and Events. From there to now, I’ve added so much more to my titles travel chef, hibachi chef, celebrity chef, and more. This has not been an easy journey; there were plenty of milestones and moments I wouldn’t change if I could. The hard and the good times built me into who I am today.
Can you talk to us about the challenges and lessons you’ve learned along the way? Would you say it’s been easy or smooth in retrospect?
The road has not been easy, but I think it has been fair. Since I joined this industry at such a young age, I sometimes felt overwhelmed by thinking and just too hard on myself. Perfection was what I was in search of. Soon I learned you must be the best you can be and apply yourself; things will fall right in order. Being the face of a growing brand and being a regular person was also a big struggle for me. Sometimes people put you in a micro lens when you are a business owner and want you to live or behave to their standards. So the key was teaching myself to remain humble, be authentic to my true self, and remain the boss I ultimately strive to be. Another struggle I’ve dealt with was not knowing how to receive help; this is still something I work on daily, but if I could tell my past self, it’s ok to receive a helping hand. I believe I would be much further today.
Can you tell our readers more about what you do and what you think sets you apart from others?
So am currently a Full-time Private Chef, Caterer and Travel Chef. I specialize in Soul Seafood Cuisine. I’m very proud of where I am today! But if I could be the proudest of a part of it, all my travel chef career has taken me to a place I could only dream of going! I’ve created a buzz in the city, and humble can say I have the best Shrimp & Grits you can find in Jacksonville, Fl. I’m also the preferred caterer for DCPS nutrition Center, Walmart, SA Robinson Construction, Manifesting over Mimosas Jax, and plenty more! My sharp and witty personality and my creativity skills set me aside from my peers!
Can you share something surprising about yourself?
I believe I am one of the most comical people you could be around or attached to. With such a great personality and positive attitude, I think people would hardly believe I am very private. When I’m home & not in a working mood, I’m the most at peace.
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Kourtne Simms
July 14, 2022 at 6:00 pm
Congratulations Brother 🎉🎉🎉I’m so proud of you, and I love you. Continue to be true to yourself. The Best is yet to come!