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Steve Johnson is the chef and co-owner, along with Deanna Briggs and Nick Zappia, of the Blue Room, which opened in July 1996. The restaurant has been warmly received by the dining public and quickly garnered very favorable reviews by the local press. In its August 1998 issue, Boston Magazine gave Steve Johnson its annual award for "Best Chef."

Beginning in 1976, Mr. Johnson spent 3 years in southern France (Montpellier), where he Received his introduction to French food and wine, and to the flavors and feel of Western Mediterranean cooking. Back in the states afterward, Mr. Johnson came up through the ranks in bakeries and restaurant kitchens, having held cooking jobs in several states before moving back to Boston in 1986.

Upon arrival in Boston, Johnson worked for two years at the East Coast Grill, a popular Cambridge restaurant known for its innovative menus and live-fire cooking, under the direction of chef Chris Schlesinger. In 1988, Johnson began working as a line cook at Hamersley Bistro, which is consistently rated as one of Boston's premier restaurants, a kitchen which also featured sous-chef Jody Adams, now chef/owner at Rialto in Cambridge. Two years later, upon her departure, Mr. Johnson was promoted to sous-chef and stayed on in that position for another four years.

From 1994-1996, Mr. Johnson was the chef at Mercury Bar, an international tapas bar and restaurant located on the Boston Common. During that period, the food at Mercury Bar was the subject of dozens of newspaper and magazine articles and television pieces. In its August 1995 issue, Boston Magazine named Mercury Bar "Best Tapas Bar" in the Boston area.

Outside of his restaurant duties, Mr. Johnson is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists which concentrates on political issues related to food. He is the leader of the Boston group's efforts concerning problems in regional agriculture, as well as the main representative in their support of the area's farmers. Steve is also a writer and a lecturer, and his articles have appeared in Fine Cooking, Eating Well and Cook's Illustrated.

Education: B.A. in French Language & Literature, Davidson College (North Carolina) 1978 D.E.U.G in French Language, Universite Paul Valery, (Montpellier, France) 1979



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