Carolyn Johnson

ChefCarolyn Johnson

After having grown up in Northern California, Carolyn headed east to attend Wellesley College where she graduated with a degree in Economics and Studio Art.  From there it was a leap into her true passion of food, cooking and restaurants.

She has cooked at many top restaurants in the Boston area.  Carolyn rocked the wood grills cooking Stan Frankenthaler’s Asian-inspired cuisine at Salamander in Cambridge.  She then spent time in the kitchen at Icarus, Chris Douglass’ New American restaurant in the South End.  There was even a stint as saute cook at the famed Arrows Restaurant in Ogunquit, Maine known for its on-premise herb and vegetable garden.

Most recently, Carolyn held the position of Chef-de-Cuisine at Rialto Restaurant in Harvard Square.  Carolyn worked her way up through the ranks at Rialto over the course of a seven year tenure under Jody Adams.  Working closely with Chef Adams on the 2007 re-concepting of the restaurant was a highlight of her time there, and gave Carolyn a deeper appreciation and understanding of regional Italian cuisine.

Over the course of her cooking experiences, Carolyn has developed a passion for seasonal menus and a commitment to locally sourced cuisine.  She thrives on working closely with the people who grow and produce the food she serves.  This entails fostering real relationships with the small organic vegetable farmers, mushroom foragers and the shellfish growers with whom she works; as well as being an active participant in the Chefs Collaborative.

Carolyn is a long time resident of Somerville.  In her spare time, she enjoys travelling, hiking and home brewing beer.  Carolyn has also been involved with many industry related organizations and charities including:  Women Chefs and Restaurateurs, Share Our Strength and the Greater Boston Food Bank.