Originally from Middlesbrough, Johnson started out at Le Gavroche as a pastry chef before spending six years at James Blunt-owned The Fox and Pheasant gastropub in Chelsea, where he left as head chef.
Having recently relocated to the North Kent coast, he will bring “his enviable kitchen experience and fun, bold cooking style” to Willy’s, which is located within Margate House, a boutique hotel in the seaside town’s Cliftonville area.
New dishes on Johnson’s menu include asparagus, basil and pumpkin seed; crispy pulled lamb with mint, peas and broad beans; leek and cheese croquettes with truffle mayo; and strawberry and elderflower fool.
Additionally, a dedicated rotisserie menu featuring chicken served with confit garlic, chimichurri, pickle slaw and chicken jus will be available on Sundays throughout the summer.
O’Brien is understood to be launching his own restaurant in Margate after appearing on Masterchef: The Professionals.
Willy’s was launched in late 2025 by Will Jenkins.
The restaurant’s design comes courtesy of its founder and is decked out in pinks and reds.
It seats 25 in the main dining room, including five seats at the open kitchen counter, with a further 25 covers outside on the dog-friendly heated terrace.
A separate PDR adjacent to the main restaurant can host up to 30 people standing or 16 seated guests.
“At Willy’s, we do comfort food our own way: classic British dishes reimagined with wit and flair. It’s the kind of spot where good taste doesn’t take itself too seriously,” Jenkins says.