Bios

Andrew Johns
Owner/Executive Chef

Andrew was raised in Bedford, Michigan, and began his culinary career at the Mule’s Corral, the location that years later would become Sage. Andrew enjoyed working in a variety of kitchens, gaining as much experience, in as many forms, as he could. A fortuitous conversation with an acquaintance who frequented the Rose and Thistle in Perrysburg, Ohio changed his life when she introduced him to Chef Lee Tebbits.

While working as Sous Chef under Lee, a graduate of the Culinary Institute of America, Andrew’s interest in cooking morphed from desire to passion.  Under Lee’s tutelage Andrew transformed from cook to chef – an interesting distinction he enjoys talking about.

After graduating from the Culinary Institute of America, Andrew then took his talents to corporate cooking where he progressed from Sous Chef, to Chef Manager, Executive Chef, and finally to General Manager. Andrew’s 16-year apprenticeship in the Culinary Arts had concluded.

Having gained the financial experience Andrew felt necessary, he began the process of bringing his dream to life. His vision now coming to fruition, Andrew, has begun transforming the Mule’s Corral into Sage, an approachable upscale steak and seafood restaurant in Lambertville, MI.

Andrew would like to welcome you to Sage, the culmination of his culinary talents coming to life alongside his aspirations to bring something special back to his hometown.

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