About Megan Johnson

Megan wakes up every day with a passion to bring people together to share food and form friendships. Megan started cooking at the hip of her grandmother Grace Johnson. In 2004, after working in restaurants in Seattle and Dublin, Megan joined the kitchen staff at New York City's top New American restaurant, Gramercy Tavern. In 2008, Megan joined Casellula Cheese and Wine Café in Manhattan as Executive Chef. There she gained a following among locals and critics for her seasonal small plates. Procuring many ingredients from Union Square’s Greenmarket, she formed close relationships with local farmers. In the Fall of 2015, Megan left Casellula to pursue the dream of opening her own restaurant, Hudson Jane.