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Marshall Johnson
Chef Marshall Johnson’s passion for food was ignited during his childhood, peering over the kitchen counter and witnessing his mom prepare their family’s French-Cajun gumbo. With an appetite for culinary exploration, he blended flavors of Southern cuisine and the nuances of his Swedish heritage.
Armed with skills honed at Le Cordon Bleu culinary school in Scottsdale, AZ, Johnson emerged with a recipe for success. But amidst the hustle and bustle of the kitchen, Johnson realized there was a missing ingredient: top-tier beef.
Starting with just a small herd of cattle, Johnson started his A-5 cattle company from the ground up and built it into a sustainable source of farm-to-table beef, providing his restaurants with the freshest ingredients possible.
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