Vid Lutz

Chef Lutz earned his Culinary Arts degree and his Bachelor of Science degree from Johnson & Wales College and has over 24 years of professional experience in restaurant kitchens. As Corporate Executive Chef at the Nestlé ProfessionalTM Customer Innovation Campus in Solon, OH, Chef Lutz aims to bring the excitement and rhythm from the fast pace of the restaurant industry into the Nestlé® kitchens, where he develops branded and customized products.


  • Johnson & Wales College; BS Foodservice Management
  • Johnson & Wales College; AOS Culinary Arts
  • Le Moulin De Mouguins – trained under Chef Roger Vergé


  • Product and Development

Major Achievements/Awards:

  • James Beard – Dinner
  • Bocuse D’Or Finalist 2000
  • DiRoNA
  • NRA Product Innovation Award
  • Certified Executive Chef ACF certification

Work History:

  • Sheraton Islander Inn / Goat Island R.I. – Internship
  • Johnny’s Bar—Executive Chef
  • Johnny’s Downtown—Executive Chef / Partner
  • Johnny’s Bistro—Executive Chef

Favorite Food:

  • Homemade double chocolate-chocolate chip ice cream.

Favorite Minor’s® Product:

  • Minor’s Cilantro Lime Flavor Concentrate


Contact our Chefs

Working hand-in-hand, mind-to-menu.

If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

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