Originally from Savannah, Georgia, Chef Johnson's current home is a multi-million dollar mega yacht. A natural cultivator of her surroundings, Chef Johnson uses her environment-the ocean-as the springboard for her cooking, creating delicious, elegant ocean fusion for her floating clientele. One of the highest-credentialed chefs in the yachting industry today, Chef Johnson opts to use her culinary talents on elite clientele aboard some of the most prestigious mega yachts in the world. Chef Johnson has cooked for royalty, such as the Prince of Orange, author and English politician Lord Baron Jeffery Archer, the Lord and Lady Astor, and numerous other global business leaders.

Chef Johnson's culinary expertise includes recipe development, pastry, food styling and food concept design and implementation, nutrition, special diets, and seafood. Chef Johnson is also the Co-Founder and Co-Owner of Creative Arts and Media, a full service media firm specializing in food styling, photography, editorial, copy, and interior styling for all forms of media publicity. She is a Certified Executive Pastry Chef and Certified Chef de Cuisine through the American Culinary Federation.

Chef Johnson is expert in culinary field, yachting and the luxury lifestyle, and women's issues. In addition to her wide scope of culinary talents, she has extensive experience with both print and broadcast media. Chef Johnson is the columnist and Chef-Contributor for The Triton and the in-house Chef-Author and contributor for Upscale Living Magazine. She is a regular guest chef at universities and culinary schools including Walter's State Culinary Campus in Sevierville, Tennessee. She has appeared in worldwide publications including Power and Motor Yacht and Caribbean Travel and Life, as well as AP media outlets, such as the Sun Sentinel, Orlando Sentinel, Charlotte Observer, National Culinary Review, and PBS-television.

Chef Mary Beth Johnson's academic credentials and certifications include: CIA-management, Ingrain-Chef Certification in Nutrition, Sanitation; Ewald Notter School of Confectionary Arts in Sugar Design; USC-Columbia SC, USC-Beaufort SC; Anderson College SC; and the American Culinary Federation Educational Institute. Chef Johnson is a member of the American Culinary Federation (ACF) and World Cook's Societies, the Palm Beach Chapter of the ACF, the James Beard Foundation, and the International Association of Culinary Professionals. She is also a Padi certified diver.