Johnson Ebenezer


Lore & Farmlore.
Bangalore, India.
@chef_je1980 Chef Johnson loves to tell a story through food by leveraging the magical ability food has to conjure up memories through taste. This passion extends to both Lore and Farmlore and is key to their popularity with many returning guests enjoying the multi-sensory pop-up dining experiences. We love featuring creative chefs!

Chef Johnson wearing his Lansing Essential Chef Coat and Rockford Apron.

1. Your restaurant/role:
Chef Patron at Lore & Farmlore in Bangalore India.
2. Describe your kitchen:
An eclectic approach to locavore ingredients, using modern techniques.
3. Favourite Chef Works item and why?
Got to be the Hartford Essential Chef Coat in Blue and the Rockford Bib Apron in Nutmeg.
4. First job:
I started my career at the Taj Group of Hotels in India.
5. Favourite cookbook:
There are quite a few. But, the one that stands out is The Big Fat Duck Cookbook by Heston Blumenthal.


Chef Johnson rolling up his sleeves on the Lansing Chef Coat.

6. Your awards:
Featured in the Michelin Guide, Singapore.
7. Your cooking inspiration:
Sensory perceptions around food and it’s purpose. 8. Your speciality dish: Something more soulful like a Biriyani.
9. Favourite dish to eat:
The Biriyanis of Chennai in India.
10. Weirdest thing you ever ate:
Can’t call it weird, but it’s got to be a Balut, a boiled bird embryo.
11. Favourite ice cream flavour:
It depends on the seasonality of a specific fruit, at times it’s Mango and at other times it’s Custard Apple.

The first bite is when we set the tone for the dinner.
Chef Johnson’s favourite Chef Works uniform look.

12. Favourite drink:
Ragi Malt, a drink made from finger millet – a nutritious gluten-free cereal.
13. Favourite wine:
Rieslings are my favourite, to be more specific a 2016 Hermann J. Wiemer.
14. Who would you most like to cook for?
For all those who are inquisitive about the thought process and stories that go into food.
15. And who would you least like to cook for?
Boring personalities who feel food is just a commodity.
16. Favourite things to do when not cooking:
Read historical books on cultures around the world, blog about food-related subjects and gaming with my son.

Busy prepping – it’s all in the detail.
Farmlore Beets with distilled Goats cheese and local nuts & cress.
This dish depicts an Oasis.

17. Your latest project:
Lore in Bangalore. Lore as in Folklore is the art of storytelling through food.
18. Favourite city?
I can’t choose between New York, USA and Chennai, India.
19. Your greatest indulgence?
I like to binge on Biriyani.
20. And finally, your all-time best culinary tip?
Go to Malacca in both Malaysia & San Francisco.

Chef Photography:
courtesy of Chef Johnson Ebenezer. 
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