James Beard–nominated Chef Kevin Johnson has spent more than 25 years refining a style of cooking celebrated for simplicity, seasonality, and respect for ingredients. A brief vegetarian phase in college sparked his passion for vegetable-forward cuisine and sustainability, which has guided his career ever since.
After graduating from Johnson & Wales, Kevin began his career in Charleston at Slightly North of Broad before moving to Northern Virginia to work alongside Patrick O’Connell at the Michelin-starred Inn at Little Washington. He returned to Charleston in 2003 as Executive Chef of Anson, where he spent nearly a decade building relationships with local farmers and purveyors.
In 2011, Kevin and his wife, Susan, opened The Grocery, a neighborhood restaurant named both for its ingredient-driven menu and their three sons—Graham, Rowan, and Oliver. His lighter, produce-forward take on Southern cuisine quickly made The Grocery a Charleston fixture and earned multiple James Beard “Best Chef: Southeast” nominations. In 2023, the couple opened Lola Rose in Mount Pleasant, marrying that ethos with coastal-Mediterranean flavors through wood-fired pizzas, handmade pastas, and a breezy, global wine list.
Beyond the kitchen, Kevin is deeply engaged with the Charleston community. He partners with Lowcountry Local First’s Farm-Chef program and mentors future chefs as an Adjunct Professor at Trident Technical College. His dedication to authenticity and hospitality continues to shape everything he does.
