Kevin Johnson is the man behind the scenes of five Lowcountry restaurants

A graduate of Johnson and Wales University, Kevin Johnson has been the executive chef of REV, Revolutionary Eating Ventures, since November 2009. The REV group includes Monza, Taco Boy (Folly Beach), Taco Boy downtown, Poe's Tavern and, most recently, Closed for Business.

Before REV, Johnson spent six years as the executive chef of Anson Restaurant.

Q: How have things changed since you were executive chef of Anson?

A: It's fun to have new cuisine outlets to work with. I like it because I use a lot of the same ingredients that I used before, but I'm constantly finding new ways to place them in the different REV restaurants. I try to be as local as possible.

Q: I think that Jeff Allen’s (food reviewer for City Paper) suggestion that the Pork Slap is the new Muffuletta was a bold proclamation that garnered a lot of attention for Closed for Business. How did you feel about that comparison and the attention that followed?

A: We were obviously proud of it but it upped the pressure and the anticipation. The bar was raised before we realized it. We feel like it’s a great sandwich but it has a much shorter history than the muffuletta. It was very flattering, though. What I had to make sure of was that every person on staff knew how to make that sandwich and knew how to make it properly.

Q: In which of the REV's restaurants do you spend most of your time?

A: Right now it's Closed for Business because it is the newest property and we are still developing it.

Q: How is it different to cook in one restaurant than to oversee five different restaurants?

A: The main thing is, because you can't be in five places at once, it takes a lot of technology and communication to make it work. It's also a little like being a chef in one restaurant with lots of different stations, though. Having the proper staff in place makes all the difference in the world.

Q: You are balancing lots right now. Do you worry about the quality of food coming out of the kitchen when you can't be there to look at each plate?

A: I worry but I'm not the only one who is concerned. REV, as a company, empowers all of their employees and managers to take responsibility and have pride in the product. Every chef always worries, though.

Q: How do you juggle all the different cuisines?

A: That's part of the fun of it. It keeps everything fresh and creates new challenges. I'm able to diversify myself.

Q: What would you say is your specialty?

A: Pork and vegetables are the things that interest me the most. The diversity of those items is very interesting.

Q: If you had to pick one, what is your favorite item on any of the REV menus?

A: The Buffalo Oysters at Closed for Business. They are unique and interesting, but not weird. It's a nice flavor profile presented in a new way. Plus, fried oysters will be on my death bed meal, so that works.

Q: Where do you go for guilty pleasure food?

A: One thing that gives me guilt and also pleasures me is a birthday cake from Publix.