From the Marines to The Bay

A Conversation with Chef Terrance Johnson

Interview by Morgan Claybourne | Photography by Hunter Burgtorf

Along the scenic shores of the Choctawhatchee Bay in South Walton, Florida, The Bay is a place where Southern flavors meet coastal charm, and where your worries are washed away with delicious food, stunning views, great live music, and even better people. At the heart of this local favorite is Chef Terrance Johnson, a man whose passion for food was honed in one of the most disciplined kitchens—the United States Marine Corps—and later refined in the rich culinary scene of New Orleans. Now rooted in Florida’s Gulf Coast sunshine, Chef Terrance brings a bold Cajun flair to every dish, blending his heritage with the fresh, local ingredients South Walton has to offer.

In this exclusive interview with VIE, Chef Terrance opens up about his journey from military service to the heart of South Walton’s food scene. With a deep respect for tradition and a strong drive for creativity, he shares how his upbringing, family values, and love for cooking have shaped his path and the kitchen culture at The Bay, one of eight local establishments owned by Chef Jim Shirley Enterprises. Whether whipping up a seasonal special or putting a coastal spin on a Louisiana classic, Chef Terrance’s dedication to excellence shines through in every bite.

VIE: Tell us a bit about your culinary journey. How did it begin, and what brought you to South Walton?

Chef Terrance: My culinary journey began in the United States Marine Corps, where I served as a cook for eight years. After my service, I continued my path in the kitchens of New Orleans, soaking in the rich culinary traditions of my hometown. Once I felt I had truly experienced all that New Orleans had to offer, my family and I packed up and moved to Florida, chasing new opportunities and sunshine. It wasn’t long before we discovered South Walton, and from the moment I arrived, it felt like home. The community, the energy, and the access to fresh ingredients made it feel like exactly where I was meant to be.

VIE: You are from New Orleans. How has that influenced your cooking style and approach in the kitchen?

CT: Everything I do in the kitchen is in some way, shape, or form, influenced by my hometown, my family, and the culture. My cooking style screams Southern Cajun Creole, a cuisine commonly practiced in New Orleans. Almost every tradition I learned growing up in New Orleans is a part of our kitchen culture at The Bay. From how we prep and pace our service to the unique lingo and team camaraderie, those Creole roots are alive and well here. It is just second nature and creates a rhythm in the kitchen that feels like home.

VIE: What is your process when crafting a new dish or updating the menu? Where do you draw inspiration?

CT: My inspiration comes from all around me and the culture I am immersed in today—the Chef Jim Shirley Enterprises family. We believe in nurturing our team, driving results, and encouraging growth. That mindset pushes me not only to refine my skills but also to explore other culinary traditions and fuse them with my own. When creating a new dish, I dig into both my heritage and the motivations of our team. It becomes a true collaboration of culture, experience, and passion.

VIE: What has been the most rewarding moment in your culinary career so far?

CT: Nothing is more fulfilling than seeing a guest’s face light up after tasting something I prepared. When someone tells me their dinner turned into a memorable night, that’s the magic. That is why I do what I do. Those moments of connection through the food are the most rewarding part of this career.

VIE: How would you describe the culinary identity of The Bay? What makes it stand out in the South Walton/30-A region of Florida?

CT: The Bay is a true gem along 30-A. What sets us apart is our commitment to fresh, high-quality ingredients and Southern hospitality. We bring together farm-to-table freshness with deep culinary passion, which is reflected in every dish. The Bay is a place where you can feel at home, enjoy soulful, satisfying food, and know it was made with care by a team of people who genuinely love what they do. That is the Chef Jim Shirley difference.

VIE: What’s your personal favorite dish on the menu right now, and what drink from the bar would you pair it with?

CT: My current favorite dish is the Drunken Mussels appetizer! It is a dish I introduced in the spring and has been a hit. It is rich, bold, and has that Southern coastal flair. This dish pairs well with our Tropical Lemonade, and I definitely recommend giving it a try.

VIE: What do you hope guests feel or experience when they dine at The Bay?

CT: I want every guest to feel the love and passion we put into each dish. We cook from the heart here. Whether it is someone’s first visit or their fiftieth, we want them to leave feeling like they just had something special—not just a meal, but an experience.

VIE: What advice would you give young chefs or culinary students hoping to follow in your footsteps?

CT: My biggest piece of advice would be to never give up on your love for the craft. This job can be chaotic, stressful, and demanding at times, but if you love it as much as I do, it is worth fighting for and staying resilient through it all.

VIE: What are some of your signature dishes or favorites to cook?

CT: My favorite dishes to cook are the Crawfish Étouffée, Seafood Gumbo, and Jambalaya Pasta. These are dishes that remind me of home. I love to cook anything Cajun-Creole related.

VIE: How do you see The Bay evolving in the next few years?

CT: I see The Bay continuing to grow into a household name, not just in South Walton, but throughout the entire Florida Panhandle. We are constantly evolving, refining, and pushing the boundaries of what we can do. The goal is always to elevate the experience and keep guests coming back for something new, exciting, and delicious. We truly love what we do. Every plate we send out reflects the pride we take in our work. We are a strong team that shows up with heart every day, and it means the world to us to share that with our guests.

VIE: Thank you, Chef!

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The Bay is a Chef Jim Shirley Enterprises restaurant located on the beautiful waters of the Chochtawhatchee Bay at the base of the Highway 331 bridge in Santa Rosa Beach, Florida. Visit The Bay daily from 11:00 a.m. to 9:30 p.m., with live music every Wednesday and Sunday!