Meet the Chef

Spring of 1987 I began sourcing for 3 restaurants and delivering from local farms, riding my moped up island to fill jugs from the fresh spring water.
 I was the head line cook at Season’s restaurant @ Atlantic Connection, Martha's Vineyard. What up What up Baking breads and pastries for the bakery 10 doors down, My day began at 5:00am.
I would start with an outdoor shower then jump on my moped to meet the fishermen for today’s fish for the restaurant, jump back on my moped and ride to the inkwell for a morning body surf, then off to the bakery leave their at 8am to play basketball and back to the ink well for a swim and goofing off, back to the restaurant until 4pm.
I had the best childhood one can only dream. As the years past I worked with some of the finest Chefs in the states my culinary skills grow rapidly. I began learning the logistics of the business and was invited to Harvard university (while working for a Glenn Close , Woody Harrelson , Cam Neely and Michael J Fox) the course was invitational only.  
Throughout the years, I've developed a particular set of skills that will allow me to Infuse numerous styles of cuisines, With bold flavors,Revealing all its secret flavors in its natural form

Tel. 508-857-8783    chefamyjohnson@gmail.com





9 course meal that’s bold on taste, light on calories



You choose your favorite foods, I’ll assemble a divine menu

Cooking Competition

Cooking class competition, your rules with mystery ingredients

Farm to Table

A Sneak Peak of the
New Spring Menu

Peas with Mint and Rose Petals

Grilled Corn with Herb Butter

Falafel-Spiced Tomatoes on Whole Wheat Flatbread

Primavera Risotto

Farmer’s Market Quinoa Salad

Sparkling Wine with Ginger Ale and Cherries


Absolutely loved it.

Amazing food and charismatic chef.

Chef Services

Zach Braff

24 hour |Chef Service

Tel: 508-857-8783 |  Email: chefamyjohnson@gmail.com


Tell me a little about your event so I can begin the creation process

Tel: 508-857-8783 |  Email: chefamyjohnson@gmail.com


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