Pearl People
Spencer Johnston
Executive Chef
One could say Spencer Johnston's life as a chef is nothing short of destiny. His first Christmas present was a spatula. He tried escargot at the age of three and by fourteen he was washing dishes in a San Luis Obispo County restaurant. Now, as Executive Chef at The Pearl Hotel, Johnston, 28, has translated his deep-seeded passion for food into one of San Diego's most seasonal and soulful menus.
Spending at least half his life in professional kitchens has left Johnston's resume as long as it is diverse, most notably strengthening his culinary chops under Chef Antonio Friscia at Stingaree and Chef Christian Graves at Jsix.
At Restaurant at the Pearl, Johnston is chiefly influenced by seasonality. A proponent of the Slow Food Movement, he is committed to producing a menu with fresh and local ingredients that represents San Diego's bountiful offerings. Maintaining strong relationships with such sustainable purveyors as La Milpa and Crow's Pass Farms allows Johnston to draw inspiration directly from ‘the earth’.
Johnston is passionate about cultivating an intimate and communal dining experience. His take on California Coastal cuisine truly showcases local flavors in a soothing yet elegant way. This parallels The Pearl’s "Down to Earth, Up with Style" mantra, which promises a uniquely urbane and accessible experience for all guests.