CEO and Founder, Pharm Table
In December 2014 Elizabeth Johnson launched her version of Food 2.0. A synonym for culinary medicine, Pharm Table redefines health food and promotes anti-inflammatory foods. Elizabeth utilizes her background in world cuisines as well as her understanding of plants and herbs and their anti-inflammatory effects. At the end of the day, she believes all disease is fueled by imbalance in the body and her approach to cooking is fueled by the desire to bring the body back into balance.
Pharm Table received the 2017 Critic’s Choice Award for Best Vegan and Vegetarian Restaurant in San Antonio by the San Antonio Express News. In 2016 San Antonio Magazine voted the restaurant Best of City for “eating well.” In 2015 the restaurant was voted top 10 new restaurants by the SA Current.
Elizabeth has been featured in numerous newspapers and magazines like: Edible San Antonio, San Antonio Express News, Wall Street Journal, Conscious Company Magazine, National Culinary Review, National Restaurant Association Magazine, numerous blogs and nationally televised programs like Simply Ming and The Travel Channel, as well as a featured Ted-X Salon speaker in San Antonio for the Food Policy Council in 2013.
In 2017, Chef Elizabeth helped draft and submit an application to UNESCO for San Antonio’s bid as a City of Gastronomy under the Creative Cities Network, in conjunction with the World Heritage Office managing the city’s UNESCO designation of its five Franciscan missions as cultural patrimony of mankind. The culmination of her research is a new concept called Acequia that tells the story of San Antonio cuisine through the lens of its Spanish settlers.
As a Latin Cuisines Specialist/Chef Instructor of The Culinary Institute of America San Antonio from 2008-2014, Elizabeth taught classes, conducted research, and produced multi-media tools for the Center for Foods of the Americas (CFA), a department within the CIA dedicated to Latin Culinary Arts and research. She co-authored the CIA’s new Latin Cuisines Certificate Program, and created a Bachelor’s semester abroad program focused on Latin cuisine for students. Elizabeth conducted grant-based research through the Menu Research and Development Department, and worked closely with CIA Consulting to offer Latin programming for custom clientele. She currently works as a consultant with numerous clients in the healthy foods sector.
Hosted at the Local Sprout Food Hub, Mitch Hagney will moderate a discussion about Food Entrepreneurship in San Antonio and various aspects about companies using sustainability as a key pillar in the business. Parking available at: 503 Chestnut St, San Antonio, TX 78202