Heather Johnson first saw her future at a family wedding. She was in seventh grade, watching the servers move through the room, carefully setting tables and coordinating the flow of the event. In that moment, something clicked. “I remember watching the servers, seeing them set everything up, and thinking, ‘I love this,’” Johnson said. “Ever since that moment, it’s what I wanted to do. I wanted to be an event coordinator.”
Today, Johnson has built a career around that early inspiration. The mother of four works full-time in the hospitality industry and teaches part-time at her alma mater, Onondaga Community College, where she helps prepare the next generation of hospitality professionals in the Culinary Management program. “When I tell the students at the beginning of a course that I used to go to school here, their eyes light up,” Johnson said. “It’s cool to see. I constantly relate things to my own experiences, telling them I remember taking this course and learning these things. I remind them that these classes will make a big impact on their future.”
Johnson graduated from West Genesee High School in 2010 with dreams of going away to college. She did - for one semester. Soon after, she realized her path was closer to home and enrolled at OCC in the program that preceded Culinary Management: Hotel Management.
While taking classes, Johnson began working at the Sherwood Inn in Skaneateles, gaining hands-on experience in the hospitality world she loved. “I did a little bit of everything,” she said. “I was a host, and I helped with event coordination.”
After earning her associate degree from OCC in 2012, Johnson continued her education at Niagara University, where she completed her bachelor’s degree. Her career soon brought her back to Central New York when she took a job overseeing events at Mirbeau Inn & Spa.
Over the next few years, Johnson continued building her experience throughout the region. She spent time at Daniel's Grill in Marcellus before returning to the Sherwood Inn. “They always took me back,” she said with a laugh. “Which was a good sign!”
The hospitality group that operates the Sherwood Inn also owns several well-known Central New York restaurants, including Bluewater Grill, Phoebe's Restaurant & Coffee Lounge, Patisserie, and Gilda's. About a year after returning to the Sherwood Inn, Johnson was offered the opportunity to become general manager at Gilda’s. She accepted the challenge and quickly learned the full scope of restaurant leadership. “It was a lot at first,” Johnson said. “I was dealing with suppliers, scheduling staff, upper management, and customers. It was a lot to learn, but I love it. It’s a lot of fun.”
As general manager, Johnson oversees both the front and back of the house. Her responsibilities include ordering, scheduling, labor reports, and weekly management meetings. “I have a great staff,” she said.
When she’s not working or spending time with her family, Johnson can often be found back on the OCC campus, this time at the front of the classroom.
She teaches three courses: Responsible Alcohol Service, Food Service Sanitation, and the program’s core Restaurant course. “I never planned on teaching,” Johnson said. “When they asked me, my oldest was two months old. I was a brand-new parent and hadn’t returned to my full-time job yet. I said I would love to do it. I don’t know if I pictured myself here eight years later,” she said. “But I’m so glad that I am. I’m happy to do more. I want to be part of this program because I see how it impacts students.”
Helping students find their path in the hospitality industry has become one of Johnson’s greatest passions. She recalls one student in particular: Benjamin Zeller, who made the most of a networking opportunity during a class trip. “We toured the DoubleTree by Hilton Syracuse, and he met people there,” Johnson said. “Right after graduation, he applied and became a line cook.”
Zeller worked his way up the ladder and is now a chef at the hotel. He’s even returned to give tours to current OCC students. “It’s so cool to see students make their way in this industry,” Johnson said. “Seeing them succeed really takes me back to when I was a student here.”
