Chef Kevin Johnson began his career in Charleston at Slightly North of Broad (S.N.O.B.) while attending the esteemed culinary institute, Johnson & Wales University, Charleston, S.C. After graduation in 1996, he returned home to northern Virginia and worked as sous chef for three years at the Inn at Little Washington. In 2003, he moved back to Charleston to serve as executive chef at Anson Restaurant. After almost seven years at Anson, he joined the REV restaurant group as executive chef, overseeing all REV kitchens which included Taco Boy, Closed for Business, Poe’s Tavern, and Monza. He has also been an Adjunct Chef Instructor at the Culinary Institute of Charleston since fall 2010.

Johnson realized his long-time dream when he opened The Grocery in December 2011. The restaurant evokes memories of the small-town grocery, and is a gathering place of warmth and familiarity, with a menu based on what is available from the local and regional farmers and fishermen he knows and has worked with for many years. The Grocery’s kitchen is stocked with house-made charcuterie and fresh, local fish and seafood, and the restaurant accommodates an in-house canning program to preserve fresh vegetables and fruits for the menu.  An extensive cocktail and wine list is available as is craft beer on tap and a wood-burning oven.

Prior to opening The Grocery, Johnson completed a canning course at the University of Georgia which he applies at the restaurant in a program promoting sustainable food practices to help preserve the local harvest.

Johnson was a semifinalist in the 2014 James Beard Award: Best Chef, Southeast category.

When not in the kitchen at The Grocery, Johnson enjoys spending time his wife Susan and their three young sons Graham, Rowan and Oliver, whose name inspired The Grocery.