Chef Scott Johnson’s passion for food is a continuum—from learning at his Great Grandmother’s hearth to the Culinary Institute of America, then on to stages with stars like Thomas Keller, Charlie Trotter, and Patrick O’Connell.

His farm-to-table approach respects the flavours of his ingredients with impressive results. Turin recognized him at a World Conference for Slow Food.

During his seven years as Chef at Relais & Chateaux Canoe Bay, readers of Zagat voted it the “best small hotel in the mid-West”. And Esquire Magazine named him one of the top five chef’s in America.