Q&A with Sam Johnson of True Blue

Born in Goldsboro and raised in Southport, chef Sam Johnson joined the We Are True Blue family earlier this year, bringing more than a decade of hands-on kitchen experience to True Blue Butcher and Table. Since 2013, he’s worked his way up through some of the region’s most respected restaurants, including Oliver’s and Mr. P’s Bistro in Southport, as well as the clubhouses at Saint James Plantation and River Landing. His deep roots in coastal Carolina and passion for approachable, seasonal food make him a natural fit for True Blue’s culinary philosophy.

Feast Unwrapped: What inspired you to become a chef?

SJ: Growing up, my aunts used to do all the cooking, and I would always be in the kitchen with them, watching, asking questions and learning from them. I knew from a young age that this was something I was very interested in, and I pursued it after high school.

Feast Unwrapped: Who are some of your biggest culinary influences and why?

SJ: There’s so many who have influenced me, but to name a few, Grant Achatz, Jose Andres, Anthony Bourdain, and of course, my current boss, Bobby Zimmerman. They have all done so much for the culinary world, from introducing a new way to dine, creating ways for children to eat healthier meals at school, traveling the world and appreciating food, showing that food is an experience – I love that mindset.

Feast Unwrapped: How do you approach creating a new dish or seasonal menu?

SJ: When creating a new seasonal menu item, I would first look into what’s in season and locally available, then think about the restaurant’s concept and how my dish would pair with the menu. Then tasting and execution come into play. Everyone loves a new dish until they are 40 tickets deep, and the execution of the dish requires too many steps.

Feast Unwrapped: How do you create a positive culture in the kitchen?

SJ: I try to lead by example and give everyone on the team respect by staying calm under pressure, encouraging people to keep pushing through and giving constructive feedback. I try to help any way I can, and I’m not afraid to jump in and help anyone from dish to prep to food running. When the team sees that it brings us together and helps them see that I won’t ask them to do anything I wouldn’t do myself.

Feast Unwrapped: What’s a mistake you made early in your career that taught you something important?

SJ: Trying to get it all done by myself, instead of relying on my team to help me by delegating tasks. I would feel immense pressure to get everything done without help, and when I finally learned that delegating and trusting the people you spend most of your days with is not a bad thing, I began to see success and respect follow.

Feast Unwrapped: If you weren’t a chef, what would you be doing?

SJ: If I wasn’t a chef, I would most likely be doing something in the fitness industry – alongside cooking, the gym is my second passion.

Feast Unwrapped: What’s your go-to comfort food after a long day?

SJ: After a long day of work, you can find me eating a prime ribeye, from True Blue of course, or some fried chicken or spaghetti.