Chef Kevin Johnson
For innovation preparations of classic Southern fare, no one speaks the culinary language of the Lowcountry like Kevin Johnson. Chef Johnson began his culinary career in Charleston at Slightly North of Broad or S.N.O.B. while attending Johnson & Whales. After graduation, he returned to his home in Virginia and worked for three years at the renowned The Inn at Little Washington, working his way up to sous chef under Patrick O'Connell.
He then spent three years as the chef at the ExxonMobil headquarters. In 2003, he returned to Charleston to become chef at Anson, where he has continued to highlight Lowcountry cuisine in ways both new and old.
Condé Nast best described Chef Johnson's innovation culinary creations with the phrase - "...takes exuberant liberties with local tradition." A tasty example is his classic shrimp-and-grits interpretation that includes bits of ham and a spicy cream gravy.
As part of Chef Johnson's dedication to heirloom quality ingredients, the restaurant grinds grits from local heirloom varieties in-house each night. As Anson manager Phil Pettus explains, "It doesn't take a tremendous amount of time, and the flavor is awesome."
Chef Johnson's innovatiove preparations of classic Southern offerings have made Anson a Charleston star. Wine Spectator Magazine called Anson "The most romantic restaurant in Charleston...it is also the city's best example of high class Lowcountry cooking."