Stephan Johnson

For a quarter century, Chef Stephan Johnson has been a leading figure in Atlantic City’s culinary community, combining talent, creativity and a passion for giving back.

A graduate of the Culinary Institute of America, Johnson spent 20 years working in Atlantic City’s casino industry before becoming Executive Chef at Dock’s Oyster House in 2002. Since then, he has helped carry the 1897 restaurant’s legacy forward while bringing his own creativity to the menu, known for favorites including soft-shell crabs, crab cakes and potato-crusted flounder.

Johnson’s influence extends beyond Dock’s. He has helped develop menus and train staff at several other Atlantic City establishments, including Knife & Fork Inn, Harry’s Oyster Bar and Dougherty’s Steakhouse and Raw Bar, helping cultivate culinary talent throughout the city.

His impact is just as meaningful outside the kitchen. Johnson has worked to address food insecurity in Atlantic City, taught younger community members about preparing healthy food and worked to inspire the next generation of local chefs. He also enjoys connecting directly with guests, sharing his passion for food. Through his culinary leadership, mentorship and commitment to the community, Chef Stephan Johnson continues to leave his mark on Atlantic City.

In recognition of Dock’s Oyster House’s longstanding contribution to Atlantic City, the restaurant received the Business Excellence Award through the City’s Keep It Local campaign. Johnson’s career is an important part of that story and a reflection of Black excellence in Atlantic City’s hospitality industry.

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(Main photo from Chef Johnson's Facebook page)