Troy Johnson was raised in Bottineau, North Dakota. After graduating from high school he moved to Traverse City, Michigan to attend Northwestern Michigan College where he received an associate’s degree in applied science in culinary arts. He completed his externship at La Becasse, a French country style restaurant in Michigan and worked there for three summer seasons.

Following college, Troy worked at the HoDo restaurant at the Hotel Donaldson in Fargo, North Dakota. He traveled to Montana, where he worked for Phillip Morris at a private guest ranch and at the Elite Mountain Sky guest ranch for three seasons. Troy returned to Fargo to become the sous chef at Littlefield’s Bistro and Wine Bar. During the year and a half with our team, Troy has also traveled to train at the Rainbow Ranch in Montana, Coeur D'alene Golf & Spa Resort in Coeur d’Alene, Idaho and Pierre's Restaurant in Islamorada, Florida.