OUR STORY

Chef Darius Johnson is a U.S. Army veteran, chef, and the entrepreneur behind Sage & Citrus, a health-forward fast-casual concept opening at Camp North End. Built around the philosophy of “food as medicine,” the concept focuses on meals designed to energize and nourish while maintaining bold, approachable flavor. The menu features bowls, sandwiches, smoothies, and seasonal specials, reflecting Johnson’s belief that wellness and great taste can coexist in everyday dining.

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Johnson is also the founder of Noelle’s Catering, which he launched in 2018 and named after his daughter, Lailah Noelle. What began as a small family-owned catering company quickly grew through Johnson’s distinctive blend of international culinary influences and Southern hospitality. His work has been featured on regional television outlets including WIS-TV, ABC Columbia, and WLTX, and he has been recognized among Columbia’s “Best and Brightest” in 2021 and named Chef of the Year at Truist Park in 2023. Johnson has also served as a private chef for professional athletes across the NBA, NFL, and MLB, creating personalized menus focused on performance, nutrition, and flavor.

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Through his culinary ventures including catering, private dining, and educational cooking classes, Johnson continues to blend global inspiration with community-centered hospitality while expanding his footprint in the modern wellness dining space, and he is excited to bring his vision to life through Sage & Citrus, which was “made with you in mind.”