About Chef Megan

Chef Megan Johnson started cooking at an early age and it was her paternal grandmother, Grace Johnson who helped cultivate her passion for the culinary arts.  Her grandmother, having grown up on a farm in Iowa, instilled upon Megan the importance of cooking with fresh, seasonal ingredients. Megan learned at an early age by using locally grown and in season ingredients when cooking, are what makes food taste best.  

Chef Megan fine-tuned her culinary skills at South Seattle Community College specializing in French Cuisine.   After graduating, she pursued her passion for innovative cooking in a variety of culturally rich and inspirational locations. She traveled extensively through Eastern and Western Europe, allowing her to sample a multitude of regional and national cuisines and explore the cultural heritage and traditions behind the food.  As a chef it has been her goal to recreate a sense of those traditions in each dish she presents, so the pleasures of eating are enriched by the momentary cultural immersion they provide.

In 2004, after working in restaurants in Seattle, Washington and Dublin, Ireland, she joined the kitchen staff at New York City's top New American restaurant, Gramercy Tavern, where she furthered her understanding that the keys to good food lie in the simplicity, exceptional quality and freshness of ingredients.

After leaving Gramercy Tavern, Chef Megan worked as Private Chef to several busy New Yorkers. 

From 2008-2015 she was Executive Chef at New York City’s Casellula Cheese and Wine Café.  At Casellula, she gained a following for her unique, seasonal small plates both by local New Yorkers and critics.   Procuring many of Casellula’s ingredients from the Union Square Greenmarket, she formed several close relationships with farmers across the Tri-State area.  Whenever possible, Chef Megan buys from local, small farmers.

In the fall of 2010, Chef Megan and the team at Casellula opened a full restaurant and bar, Elsewhere in Manhattan’s Theatre District.  As Executive Chef of Casellula and Elsewhere, Megan created unique, beautifully composed, seasonal New American dishes.  As with Casellula, Megan’s food at Elsewhere was well received by locals and critics alike getting nods in The New York Times, New York Magazine, Eater, Time Out New York to name a few. 

In 2011, Chef Megan was featured on television shows including Mike Colameco’s Real Food on PBS and Very Appetizing with Kelly Choi.   She was also a contestant on Food Network’s Chopped.  Most recently,Oprah.com featured some of her recipes.

Today, Chef Megan finds herself preparing healthy, homemade meals in the homes of busy New Yorkers.  Clients appreciate her use of locally and sustainably grown foods in their meals.