The Red Dory is a casual fine-dining restaurant located in the Stone Bridge village of Tiverton, Rhode Island, overlooking the Sakonnet River. Chef/owner Steve Johnson offers his personal versions of Mediterranean-style seafood dishes and sources most of his ingredients from the area’s farmers and fishermen.
Chef + Owner
Steve Johnson was a fixture in the Boston restaurant scene for over 25 years, and Westport, MA has always been his second home. He opened the Red Dory Restaurant in Tiverton, Rhode Island in November 2014.
From 2005 through June 2014, Steve operated Rendezvous in Central Square. In its first year, Rendezvous won Boston Magazine’s top honors for “Best Restaurant Début” in its August 2006 issue, and ever since was a favorite of customers and local media alike. Prior to Rendezvous, Steve Johnson was the chef and co-owner of The Blue Room from 1996-2003. During Steve’s tenure there, the restaurant generated favorable reviews by the local and national press. In its August 1998 issue, Boston Magazine named Steve Best Chef in the Boston area. In 2001 Steve was again named by Boston Magazine as Best Chef in the Boston area and was a nominee for the James Beard Foundation award for Best Chef in the Northeast.
Beginning in 1976, Steve spent 3 years in southern France (Montpellier), where he received his introduction to French food and wine, and to the flavors and feel of Western Mediterranean cooking. Back in the states afterward, Steve came up through the ranks in bakeries and restaurant kitchens, having held cooking jobs in several states around the country. In 1988 Steve moved to Boston and began working as a line cook at Hamersley’s Bistro, consistently rated as one of Boston’s premier restaurants. Two years later, Steve was promoted to sous-chef and stayed on in that position for another four years.
From 1994-1996, Steve was the chef at Mercury Bar, an international tapas bar and restaurant located on the Boston Common. In its August 1995 issue, Boston Magazine named Mercury Bar Best Tapas Bar in the Boston area.
In 1993, Steve was one of the principal organizers for the Boston chapter of the Chef’s Collaborative, a national network of chef-activists that concentrates on political issues related to food. He continues to be an industry leader in agricultural issues and in restaurant chefs’ support of the regions’ farmers and fishermen. Steve has a long history of community activism, and is well regarded in his native Cambridge as a regular supporter of local social service programs and non-profits. Over the years as well, Steve has written about food and food policy for a variety of major publications.
B.A., French Language & Literature, Davidson College (North Carolina) 1978
D.E.U.G., French Language, Université Paul Valéry, (Montpellier, France) 1979
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