TEAM MEMBER OF THE MONTH

Johnny Williams has been in the restaurant business since he was 16. He eventually became a Server, but after six years he decided to be a Chef. At college Johnny "studied psychology and anthropology, which helps in a kitchen atmosphere," he says only half-kidding.

He began his career with Schwartz Brothers Restaurants as a Sous Chef during the opening of Revolution Bar & Grill. Then he was transfered to Daniel's Broiler - Lake Union and worked for a year as Sous Chef. "To prove that the shortest distance between two points isn't always a straight line," says Johnny, "I ventured to Boise to test the waters." He worked as a "Chef de Cuisine" for Mortimer's Idaho Cuisine and a French/Latin fusion restaurant.

"While in Boise, I naturally began to miss the Daniel's way of serving the public," he says, "so I moved back." He came to Daniel's Broiler - Bellevue, and we're glad he did. Johnny's people-skills, great sense of humor, and his calm demeanor help keep the operation running smoothly even when the kitchen is very busy.

For these and many more reasons, Johnny earned the Team Member of the Month award for December.