About Johnny

I didn't choose the chef life - the chef life chose me.

I’m a lot like you - a badass culinary gangster, giving it my all each and every day for a profession that I love. I pump out hundreds of meals a day with the speed of a ninja and the finesse of an artist. I miss most special family occasions so that my diners can enjoy theirs, my hands and arms are burnt and scarred, I'm jacked up on caffeine and my friends outside of the kitchen can hardly remember what I look like. The chef life isn't for everybody, but it certainly is for me and I wouldn't have it any other way.

Johnny Devil the brand has been created by chefs - for chefs. Chefs are stylish and creative people who deserve to wear clothing that is as good as the dishes that they are smashing out on the daily. Johnny Devil is raising the bar in chef apparel. Get amongst it! Based in Australia. Flat rate worldwide shipping.

Quality goods for quAlITY CHEFS

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Fresh on the blog *Negative restaurant reviews* We felt the need to write this article as a PSA for people who insist on writing negative restaurant reviews without a thought for how it may impact the people it's aimed at.. hopefully it will make a few people think twice before posting - link in bio to read ✌️

Chef @james_cornwa11 reppin' JD in Hong Kong 🔪🔪🔪 James is always working on interesting projects all over the world, a great example of where this career can take you 🛩👨‍🍳

The perfect tee to switch into after a long day at work 😈 Sharp Knives Good Vibes 😈 link in bio to get yours (free shipping AUS + NZ, low flat rate shipping to anywhere else in the world)

#chefsdayoff @regansullivan (📷 @caldercaptures )

Had to repost this gem of a caption (see below) by the legend @benshewry highlighting the realities of living the chef life and what he's doing to improve our industry 🙌 "2001, 23 years old, shagged. Occasionally well intentioned people will say to me "your success must feel amazing" or the old chestnut "you must feel so lucky" and I'm grateful for sure but this year I've been reflecting on some facts of my "success" ; I'm 40, I've averaged 75 hours per week in kitchens since the age of 14. I've already worked roughly the same amount of hours as a person averaging 40 hours per week throughout their career to retirement age. So no I don't feel "amazing" I feel like I'm 65! ⠀
We've built the restaurant on the values of questioning everything, EVERYTHING. This year I feel we took a major leap forward in the development of our culture by putting the young men and woman who work in our kitchens on a 48 hour weekly roster. 4 days on, 3 days off. ⠀
Are the old ways of flogging yourself and having no life outside of the kitchen right? In my opinion no. Do I regret working the hours I have? No, however there wasn't another option. ⠀
Changing the roster structure to accomodate the fact that cooks are humans, not machines and indeed can have lives as well has been cathartic for not only the team but also the business. We get an elite 48 hours out of each one of them and all of our cooks can work on multiple sections at any given moment, becoming multi skilled in the process.⠀
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It might sound like an odd thing to say but many Chefs don't learn how to cook properly at fine dining restaurants. You get stuck on a section, you pick a ton of herbs and plate tons of beautiful looking food but often you don't get into the real depths of cooking hard. It is very important to me that our cooks to leave here with the ability to cook properly. ⠀
And while they are working at attica it is also important for all of our staff to have a life with their partners, friends and family."

Our "Devil Dawg" tee for the ladies 😍😍😍 @laurenmareexox 📷 - @caldercaptures 👌

CONTACT JOHNNY

mel@johnnydevil.com | 0404 991 845