When Carl Johnson moved to maine from Cape Cod in 1989, he brought with him a highly enviable entrepreneurial spirit. He wasted little time purchasing The Sunset House, a lovely bed and breakfast, while establishing a highly popular local restaurant, The Fisherman's Inn, and, later, Grindstone Neck of Maine, a permier processor of smoked seafood.

It was inevitable Carl would gravitate to food-related enterprise. He came loaded with extensive experience in the culinary arts. A graduate of the Culinary Institute of America, he did formal training at the five-star-rated Hotel Regency in New York City. For most of his career he worked in restaurants in the Northeastern United States for European chefs. For a decade, he was executive chef at the Bar Harbor Motor Inn, and has been named "Maine Chef of the Year" by the American Culinary Federation.

At the Fisherman's Inn, Carl immediately began using locally raised foods whenever possible. He says he wants eating at Fisherman's Inn to be a real Downeast dining experience.

His motto is the essence of simplicity: Good food done well. Day in and day out, this is precisely what he and his wife Kathy provide.