Meet the New Chef of Santorini... Craig Johnson

Photography by Chris Bohnhoff

When asked what motivates him as a chef without hesitation, Santorini Executive Chef Craig Johnson tells me “the satisfaction I get from knowing I made the guest happy” and “placing a smile on their face”. While waiting to meet with the talented new chef of one of the Twin Cities most well known family-owned restaurants, I observed the lingering lunch guests exit the restaurant. I saw both happy guests and smiling faces. That is what I call job satisfaction.

Chef Johnson started college in Montana with aspirations of achieving a marketing degree. Earning his way through college, he found work at a local independent restaurant. Guided by a strong work ethic and fascination for the business, he gained valuable experience, working in every station. “I learned a great deal about how a restaurant operates,” he stated thoughtfully when telling of his experience as a server, bartender and even restaurant manager. “I think that experience made me a more well-rounded chef..." In addition to an excellent foundation in the business, Chef Johnson also realized a deep appreciation for food as an art form. After completion of his marketing degree he attended culinary school in Portland, Oregon.

Photography by Chris Bohnhoff

After exploring a few Pacific Northwest kitchens, Chef Johnson moved back to his home state, Minnesota. His first position upon returning, was as a line cook at the famous (and sadly, recently closed) D’Amico Cucina, followed several integral roles within the D’Amico family of restaurants including the opening of Café Lurcat as sous chef. Chef Johnson was able to name many who inspired him, but one of the strongest influences was former Executive Chef Ken Groff, from the Dakota Jazz Club. “[He] sourced his ingredients from a very specific five-state area. He was instrumental in igniting my passion for local and regional fare.” Chef Johnson continues his passion of incorporating local and regional ingredients into his menu. He cooks in the French style, utilizing every part of each ingredient. It was during a short stop working with a friend who owned the neighborhood gem, First Course Bistro, Chef Johnson was introduced to the Nickalow Family.

Currently, as the executive chef of the recently re-located Santorini, Eden Prairie, Chef Johnson has brought his passion for locally sourced ingredients to the menu. He creates Mediterranean meets Mid-west dishes with flavor combinations such as Venison Carpaccio with fried capers and olives. Partnering with all his favorite local purveyors is a priority, Chef Johnson states, “[We] are fortunate to live in a state with some of the best farmers… I use local products because they are the best.”

Proud of the quality of the menu in the Taverna, the chef did not miss the opportunity to tell us about the affordable Happy Hour. “Happy Hour is a great opportunity to try smaller versions of much of our dinner menu.” . Chef Johnson pointed out the mini pizzas and the gyro sliders as a couple of his favorites. He also could not resist mentioning the famous brunch - recognized as one of the best in the Twin Cities.

On his rare day off, if the sun is shining, Chef Johnson fires up his charcoal grill for Rib Eye from his local meat market, Everett’s in South Minneapolis. If the chef wants to take the day off from the kitchen, you may find him at True Thai in the Seward neighborhood.

Chef Johnson is a perfect fit to the Santorini kitchen. He brings, experience, and a passion for food that allows him to create one of the best menus outside of the city. Recently, Dara Moskowitz Grumdahl asked the question “Is the suburbs’ best restaurant Greek?” Now, with the incredible partnership between the Nickalow Family and Chef Johnson, my answer to that would be, “Yes, I think it is.”

- Jessica Geiselhart

Photography by Chris Bohnhoff