Andrew Johnson (known by all as AJ) started cooking at age 5. This is because he comes from a family where both parents are excellent cooks and very nurturing when it comes to helping in the kitchen. At age 14, AJ began working as a kitchen apprentice but strayed into the world of Systems Engineering. He returned to the F&B industry as a member of the team, with Ignatius Chan, that reopened Raffles Hotel, and later, served as maitre ‘d of Il Lido. In 2004, two months after opening Spice Tree to a roaring reception, his curry puffs were judged best in Singapore by KF Seetoh and Violet Oon. AJ is now the exclusive distributor of Marco Bacci, the owners of three premier wineries of the Tuscan Valley.
