Chef Dana Johnson, is a Hudson Valley native with 31 years in the food industry

Her story begins in 1995 where she works waiting tables, bartending and managing staff. Even though she enjoyed working front of house she quickly realizes her dream was to work back of house as a Chef. This began her fight to earn her way into male-dominated industry. In 2000 a door opened and she landed a postion, which allowed her to train privately under Chef Larry Chu for four years. With hard work and dedication she never gave up finally earning the title of Executive Chef.

But that was not enough…

In 2005 she took a huge leap of faith and opened her first café. Since then she has owned and operated numerous locations across the Hudson Valley.

2020 brings the industry to a halt and she decided to take a break from ownership, excepting a postion of Corporate Chef at a local wholesale food company. To her surprise little to no cooking was required. Missing the fire of the kitchen Fork & Whisk Cafe and Bakery is born, where she combines clean eats with naughty treats—food thoughtfully sourced, lovingly prepared and rooted in honesty.

Chef D makes rustic, homemade dishes, grounded in local tradition and influenced by her Italian heritage, she serves comforting, inventive food.

Fork & Whisk Café and Bakery has quickly become a neighborhood destination. Known for honest, handmade food in her warm, rustic style, she writes menus from scratch with clean flavors.

Chef D avoids seed oils, using traditional fats and techniques that showcase ingredients. She makes thoughtful accommodations for dietary needs—gluten-allergies, dairy-free, vegetarian, vegan and others—so every guest feels welcome.