Portrait of Eric Johnson
i. Biography
Vietnamese cuisine is Eric Johnson’s specialty. His own account sets that cooking beside a long French-restaurant background: “I have strictly worked in French restaurants for 23-and-a-half years, at times under chefs like Daniel Boulud and Jean-Georges.”
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The Essentials - Signature dishes include chili cumin pork ribs and chicken braised in a reused master stock. - Pantry curiosity runs through one line from Johnson: “I’m the guy who always went to the Asian grocery store and wanted to know what was in every single bottle of sauce and condiment.” - The Olympic Peninsula shaped his sense of place: “The Olympic Peninsula was like my childhood paradise.” - He has also said, “I’ve always said this is where I want to live.”
Signature
Eric's signature dishes include crispy duck fresh rolls, chili cumin pork ribs, and chicken braised in a reused master stock.
In Their Words “I’m the guy who always went to the Asian grocery store and wanted to know what was in every single bottle of sauce and condiment.” “I have strictly worked in French restaurants for 23-and-a-half years, at times under chefs like Daniel Boulud and Jean-Georges.”
FAQ
Asked of Eric
What is Eric Johnson known for?
Vietnamese cuisine.
The Sunday email
Read about chefs like Eric Johnson in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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