"The food we eat should invoke the beauty and abundance of nature and people; inspiring us to enjoy the present moment. When we sit together to eat, we share, and this strengthens our communities. "
David Robert Johnson (a.k.a. Chef DR Jones) was born in Iowa. His grandfather, a farmer, first introduced him to growing food, canning, and preserving, and the intimacy of eating locally. He received a BS in Geography & Environmental Management from the University of Iowa, specifically studying the interrelationships between the health of society, economy, and environment with special respect to food production systems.
He spent ten years cooking on historic tall ships, seasonally and geographically sourcing food; and expanding his culinary repertoire via cooking with locals, exchanging recipes, and experimenting with whatever was in season. From French cooking in Montreal to fish fries in the Caribbean, DR Jones's cooking is an intimate, eclectic, and joyous accumulation of tastes, cultures, and communities.
David spent three years in Africa, where he initiated a community development project employing and educating local Xhosa tribe metic graduates in food production, service, and management. He designed and built a tiki restaurant of local materials, opened a fish market, planted three large permaculture gardens with French drains for black water, compost, and solar heated water systems.
David currently operates Davey Jones Deli in Sausalito; a restoration project exchanging corn dogs and processed foods with clean, local, seasonal whole foods.
"Food is a deeply sensuous experience; not only in tastes, aromas, and sensations, but also in the way it inhabits our stories, our landscapes. It has the ability to bridge gulfs between people, to bring us together through this simple act of eating. Wen treated artfully, that simple act ascends to something more profound and meaningful: coloring and illuminating our lives together. Creating and consuming food is joy, love, and community when approached consciously, thoughtfully...
Imagine a 6,000 mile journey by water from Milwaukee to Miami; fish fries and late summer veggies in the Great Lakes, late fall bounty from the Quebeqois, sea fruits from the North Atlantic, and then down the coast bumming butter, flour, & coffee from classic bakeries, until you reach the gulf waters and settle in for a winter of fresh fish and fruit.
The south coast of Africa: 1000km of virgin coast and tropical jungle. We imported very little: cheese and coffee; the rest we harvested from the jungle, the sea, and our own gardens.
I love cooking outdoors, no kitchens, no sinks. I am a barefoot grill master, serving on banana leaves. All are welcome. "