Jim Johnson

chef

Jim Johnson began cooking over 20 years ago. His first experience was prepping in a natural foods restaurant, eventually line cooking and managing the kitchen. Later, Jim had the opportunity to cook at the Hayes Street Grill in San Francisco. This experience opened up the world of excellent ingredients, simply prepared. When he landed at the Magnolia Grill, Ben Barker’s demanding style helped Jim discover and hone the many culinary skills that serve him today. Not wishing to run a kitchen of his own, Jim finds great satisfaction in being a strong, reliable component of a respected and successful operation. Jim's favorite thing to cook is dinner for his beautiful wife.