Mike Johnson of Cyrano's, Boogaloo, Part 2



This is part two of Chrissy Wilmes' Chef's Choice profile of chef Mike Johnson of Cyrano's and Boogaloo. Part one can be found here. Part three, a recipe from Johnson, can be found here.

  • Chrissy Wilmes

Did your family cook when you were a child? Not a lot. We ordered out, or I ended up cooking.

How old were you when you started cooking? About twelve at home, fifteen in restaurants

First cooking job? Al Baker's in Clayton

Did you attend culinary school or college? Yes, New England Culinary Institute in Vermont

What do you eat? I've been vegetarian the last couple years but started eating some meat again recently since I got an Ole Hickory smoker at Boogaloo. So, I'm about 80 percent veggie and 20 percent meat.

What do you cook at home? Mostly just breakfast and lunch for the kids

What are your three favorite restaurants in St. Louis (besides your own!)? Fozzie's sandwich shop in Richmond Heights, the Mud House, Roxane in Clayton

The local chef who most impresses you? Chris Bork from Blood and Sand and formerly of the Mud House

Your favorite restaurant elsewhere? I like the Green Zebra in Chicago a lot.

Your favorite food city? Barcelona

A slice of peach pie from Cyrano's award-winning dessert menu. - CHRISSY WILMES
  • Chrissy Wilmes
  • A slice of peach pie from Cyrano's award-winning dessert menu.

Favorite recent food find? Hawaiian white honey

Most essential ingredient in your kitchen? Cajun spice

One food you dislike. Raw onions

A food you can't live without. Hummus

Culinarily speaking, St. Louis needs more... vegetarian restaurants.

Favorite after-work hangout. Schlafly

Favorite kitchen tool. Japanese mandolin

What's next for you? Working on a couple consulting projects, plus a small smoked foods outlet

What inspires you? My kids

Chefs who inspire you. I like Guy Fieri on the Food Network. I'm not sure how good of a chef he is, but I like his passion and enthusiasm.

Favorite cookbooks? Not Just Another Cookbook by Daniel Joly

Favorite music to have in the kitchen. The Clash

What's on your pizza? Mushrooms, goat cheese, arugula, truffle oil

What's in your omelet? Mushrooms, peppers, American cheese

What are you drinking? Sailor Jerry Rum

What's the most surprising food you've eaten? Gooey butter cake. It sounds so creepy but is so good.

What's the most difficult lesson you've learned in this business? Friends don't usually make the best coworkers.

The tone at Cyrano's is nothing short of festive. - CHRISSY WILMES
  • Chrissy WIlmes
  • The tone at Cyrano's is nothing short of festive.


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Mike Johnson of Cyrano's, Boogaloo Mike Johnson of Cyrano's, Boogaloo: Recipe for Webster Groves Farmers' Market Beet Salad with Truffled Goat Cheese.

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