Peel the Onion
Onions get the dip
Kevin Johnson is a graduate of Johnson & Wales University in Charleston, S.C. He has worked at the Inn at Little Washington in northern Virginia and Anson Restaurant, Taco Boy, Closed for Business, Poe's Tavern, and Monza in Charleston. He has also been an Adjunct Chef Instructor at the Culinary Institute of Charleston since fall 2010. Johnson opened the Grocery in December 2011.
The Grocery, 4 Cannon St., Charleston, SC; 843-302-8825 or thegrocerycharleston.com
A double dose of Southern staples
Taff Mayberry has worked at Jennings Mill Country Club in Georgia and the Four Seasons, Sandy's Bakery and Deli and Shoreline Grill in Austin, Texas. He is currently the executive pastry chef at Olivia Restaurant and Lucy's Fried Chicken in Austin, Texas.
Lucy's Fried Chicken, 2218 College Ave., Austin, TX; 512-297-2423 or lucysfriedchicken.com
A spicy take on a pantry staple
Have a Ball
Meatballs get cheesy
Michael Leviton is a six-time James Beard Foundation Award nominee and the recipient of numerous national culinary awards. He worked at Le Bernardin and Le Cirque in New York City before returning to his hometown of Newton, Massachusetts, to open the celebrated French-inspired bistro Lumière in 1999. In 2010, he was appointed as chair of Chefs Collaborative and, in the summer of 2011, opened Area Four in Cambridge, Massachusetts.
Area Four, 500 Technology Sq., Cambridge, MA; 617-758-4444 or areafour.com
Popcorn for your next movie night
After spending time in Madrid, Simon Dolinky moved to New Orleans to work at John Besh's August and Susan Spicer's Bayona. In 2005, Dolinky headed to San Diego's JSix Restaurant and BLVD 16 Restaurant & Lounge in Los Angeles before he became the executive chef of Saltbox Dining & Drinking in San Diego.
Saltbox Dining & Drinking, 1047 Fifth Ave., San Diego, CA; 619-515-3003 or saltboxrestaurant.com