Born April 29, 1958 in Ft. Knox, Kentucky, “army brat” Wayne Johnson traveled the world, experiencing the diversity of various cultures while growing up.  No matter where his family was based, the Johnson’s were always together with family in Kentucky during the holidays, and his mother’s famous “feasts” were a definite influence on Wayne’s cooking in later years.

As a high school and college Greco and Roman style wrestler, Wayne took to running four to five miles a night to stay in shape after enjoying “…those crazy feast times where Mom gave me the opportunity to taste so many different types of dishes.” Wayne’s culinary adventures started in high school, working as a dishwasher and prep cook, as he worked towards the purchase of his first car. He headed off to school at University of Northern Colorado to study accounting and spent the next three and a half years cooking his way through college.

In 1981, Wayne moved to Vail, Colorado, where he decided to pursue a culinary calling, which by his own account “…becomes more fun with each passing year.”  Starting a career with the Marriott Hotels and Resorts from 1981 to 1990, Wayne worked in various positions, from expeditor to cook, to line supervisor, to food production manager and eventually became banquet chef.

In 1990, Wayne took his first Executive Chef position.  Becoming Executive Chef was the culmination of a “ten year dream”.  Wayne served in this capacity at several Bay area hotels.  Most recently he was Executive Chef for three years at the four-diamond rated Renaissance Parc 55 Hotel in San Francisco.

With over 20 years of culinary experience, Chef Wayne has been a board member of the Chef Association of the Pacific Coast.  He has special training in the foods of Spain from the prestigious Culinary Institute of America – Greystone, located in Napa Valley, which serves him well in the Mediterranean inspired Andaluca. 

In 1999, Wayne was lured north and became Executive Chef of the Mayflower Park Hotel in downtown Seattle.  As such he oversees all food activities for the hotel, Andaluca Restaurant and Bar, and Oliver’s Lounge.

At Andaluca, Chef Wayne gathers fresh local products and uses the seductive flavor of Mediterranean spices such as cumins, saffrons, paprikas and cinnamons to produce a palate of unique and flavorful menu items.  Under his supervision, Andaluca has won “Seattle’s Best Mediterranean Restaurant” award three years running and Seattle Magazine’s “Best Overall Restaurant” award. It is listed in the ZAGAT Survey 2003 as one of “Seattle’s Top Mediterranean Restaurants” as well as being recognized in the top forty for Decor.  

Chef Wayne was honored with an invitation to cook at the James Beard House in New York City on January 14th, 2002.  During the same visit, Wayne was also asked to teach a cooking class at New York’s famed French Culinary Institute.

Chef Wayne is committed to pledging personal attention to the Seattle community.  Musing philosophically, Wayne says “As I look at my career and success, I respect it like any good relationship; it takes patience.  I feel fortunate that I was able to learn from so many skilled professionals who were willing to share their expertise.  In my gratitude, I realize the best way to honor them and pay back for tools received would be to continue passing along the knowledge.”  He spends time throughout the year serving homeless youth, teaching and training youth how to eat nutritiously, sharing culinary talent with homeless men and women, and preparing holiday meals for area firefighters.  These acts have led to local and national awards from Seattle Rotary, Washington State Hotel and Lodging Association, Washington Society of Association Executives, and the American Hotel and Lodging Association.