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Chef Kevin Johnson realized his long-time dream when he opened Charleston, South Carolina’s The Grocery with his wife Susan in December 2011. Evoking memories of the small-town grocery, the restaurant offers a menu based on local ingredients sourced from the purveyors that Johnson has worked with for many years, and the kitchen is stocked with house-made charcuterie as well as an in-house canning program.
A Johnson & Wales University graduate, Johnson cooked under such renowned chefs as Patrick O’Connell at The Inn at Little Washington and Frank Lee at Slightly North of Broad (SNOB).
Johnson is a four-time semi-finalist for the James Beard Award: Best Chef, Southeast category (2014, 2016, 2017, 2018). Active in many events outside the restaurant, he was the headlining chef at Outstanding in the Field’s 2013 dinner in South Carolina as well as the 2014 Lowcountry Field Feast benefiting Lowcountry Local First, a favorite local charity. He is a member of the BB&T Charleston Wine + Food Festival Board of Directors and he sits on the Atlanta Wine & Food Festival Advisory Council. Johnson has been an Adjunct Chef Instructor at the Culinary Institute of Charleston since fall 2010 and he is also on the Advisory Board at the Institute. Johnson was also awarded the Marc Collins Chef Award at the 2015 BB&T Charleston Wine + Food Festival for his support of and contributions to the event.
When not in the kitchen at The Grocery, Johnson enjoys championing local causes and spending time his wife and their three sons, whose initials inspired The Grocery.