Chef Kevin Johnson depends on an interesting muse to inspire the creation of all those burly steak dishes he serves at Ulysses Prime Steakhouse in Cocoa Village.
“Eating healthy, raw food and organics fuels my inspiration and creativity,” he said.
Johnson may have a soft spot for the veggies, but he takes no prisoners with meat, cooking up the incredible steaks — from Wagyu strip steak to Kobe rib-eye — that are the signature of Ulysses.
Meet the vegetarian at the head of carnivore heaven.
Q: What’s your background, Kevin?
Johnson: I was born in Petersburg, Va., and raised in Port St. John.
Q:How did you get into the restaurant business?
Johnson: I got started at the usual ma-and-pa cafes and diners.
I have no formal culinary school training, but I have taken a summer tour at L’Academie de Cuisine (in Maryland) and also at the French Culinary Institute. I was in search of training and a foundation for my culinary career around the same time that Alex Litras (owner of Ulysses and Café Margaux) gave me an opportunity I could not pass up. Alex inspired me to really start cooking.
Q: Signature dish?
Johnson: Raw sprouted buckwheat pizza crust, thin layer of sundried tomatoes, green olive marinara, macadamia and cashew nut cheese, topped with marinated raw portobello mushrooms, cured eggplant, chopped red peppers and jalapenos, and fresh basil.
Cooking is easy for me, but creating meals by using foods in their raw form without cooking any ingredients and while making sure it’s delicious, now, that’s difficult.
Q:As a vegetarian, how do you know the steaks you are cooking are delicious?
Johnson: I’m not exactly born and raised vegan. Anyhow, my being vegan makes no difference. Preparing steaks should not be complicated. I taste what I’m cooking, but (don’t) consume.
Q: Your idea of the perfect dinner?
Johnson: Eating with good company.
Q: Most memorable cooking experience?
Johnson: Cooking for someone who is allergic to everything in the kitchen. That was a challenge, no kidding.
Q:Family?
Johnson: My mother is Japanese/Korean, and my father is American/European.
Q: Hobbies?
Johnson: When I’m not cooking, I like playing the guitar and hanging out with my 4-year-old pup, Maya.
Q: A must-have in the kitchen?
Johnson: A radio and all varieties of onions.
Q:What’s on your bucket list?
Johnson: Working under master sushi chef Jiro (Ono) as a senior apprentice.
Q: Famous person you’d like to see at Ulysses?
Johnson: Anthony Bourdain.