Who is Chef Johnson Olawunmi?

Chef Johnson Olawunmi is one of the very first members hired to the Truluck's team. He started before the first Truluck's location was even open and has been a cornerstone of the company's culture through kindness, knowledge, and leadership.

Where did Chef Johnson Olawunmi come from?

Chef Johnson moved to the United States in 1979 from Nigeria. He originally planned to study mechanical engineering but found his passion for cooking while working in Houston restaurants to pay for his education. He first landed in New York but moved to Texas due to the warmer climate.

What do Truluck's founders say about Chef Johnson?

Stuart Sargent, Founder, says Chef Johnson is the salt of the earth and wishes they had 12 more of him. Patti Turner, Founder, describes him as wonderfully steady with a quiet way of leading by example. Dave Mattern, Managing Partner, notes that Chef Johnson has a kind heart, inspires love and loyalty, and has everyone's back.

What does Chef Johnson say about working at Truluck's?

Chef Johnson says he has good employees, a good boss, and good founders, which makes for an easy life doing what he's good at. He loves the food and people he works with and plans to work at Truluck's until he retires. He's proud of being part of Truluck's from the beginning and being part of its growth.

How does Chef Johnson contribute to Truluck's culture?

Chef Johnson plays a crucial role in building Truluck's culture through kindness, knowledge, and leadership. He leads by example with his steady, hardworking nature and inspires love and loyalty among team members. His commitment and reliability make him someone everyone can count on.

Kelly Barber, Director of Marketing, Author at Trulucks

Our People, Our Stories, Success Story

Chef Johnson Olawunmi, Our Rock

Chef Johnson Olawunmi is one of, if not, the very-first member hired to the Truluck’s team. He started before our first Truluck’s location was even open. He is one of the most kind, shy, loving, and loyal person that I have ever met. Johnson moved to the United States in 1979 from Nigeria with a…

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Unmatched Seabass: How Our Chilean Seabass Won Me Over

When it’s harvested, purchased, and properly prepared—with unyielding attention to conservation—a dish like our Chilean seabass evolves into one of the most popular items on our menu. Having been plated and served more than 1 million times for more than 15 years, the miso-glazed Chilean seabass is a buttery, big-flake, and protein-dense treasure that demands…

Ocean's Finest, Our Stories, Trending@Truluck's

The Ups and Downs of Stone Crab Season

We’re Extremely Particular About the Claws We Serve Only when our trusted fishermen and packers have a good day on the boat, will we have a robust Stone Crab supply to serve our guests. Since we only work with a select few just as committed to quality and sustainable practices as we are, when their…

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Chef Johnson Olawunmi, Our Rock

Unmatched Seabass: How Our Chilean Seabass Won Me Over

The Ups and Downs of Stone Crab Season

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