Celebrated as one of St. Louis’ best barbecue destinations, Sugarfire Smoke House has built a reputation for pushing the boundaries of traditional barbecue. At the helm is chef and co-owner Mike Johnson, who, alongside founders Charlie and Carolyn Downs, has helped grow the brand from a single restaurant into multiple locations across Missouri and Colorado.
Long before Sugarfire became a barbecue powerhouse, it all began with a simple joke.
“My business partner, Carolyn Downs, was baking pastries and pies at Cyrano’s, and we always joked about opening a concept centered on barbecue and pies,” Johnson said. “She was the sugar, and I’m the fire.”
That idea became reality when the trio opened the flagship Sugarfire location in Olivette, Missouri, in 2012, combining sweet and savory flavors under one roof. What began as a playful idea quickly evolved into a one-of-a-kind restaurant that blended barbecue with house-made pies and desserts. Guests can fill a paper-lined tray with smokehouse classics like brisket, pulled pork, ribs and smoked turkey. The menu is rounded out with daily sides, including creamed spinach, which rivals steakhouse quality, alongside Southern comfort classics like jambalaya. Every sauce is made in-house, and the pies and milkshakes are prepared from scratch. More than a decade later, that winning formula has helped make Sugarfire one of the region’s most recognizable restaurant brands.
A St. Louis native, Johnson discovered his passion for the restaurant industry and cooking at an early age. Because his parents rarely cooked at home, he quickly found his way around the kitchen. At 16, he landed his first restaurant job at the fine-dining establishment Al Baker’s, starting where many chefs do.
“Like all good restaurant folks, I started in the dish pit,” he said. “I was drawn to the fast pace and the people. I never loved the idea of a traditional work or school environment. Hospitality has always felt more my speed.”
His culinary journey eventually led him to New Orleans, Louisiana, where he worked under renowned chef Emeril Lagasse at his acclaimed Creole restaurant, Emeril’s.
“Learning to cook in his kitchen, in such a great food city, really set me on my path,” Johnson said.
During his time there, Johnson was introduced to influential chefs, including American chef and restaurateur Charlie Trotter of Charlie Trotter’s in Chicago, whose commitment to excellence had a lasting impact on his career. He also credits Belgian Master Chef Daniel Joly of Mirabelle Restaurant in Beaver Creek, Colorado, as one of his most important culinary mentors. Outside the kitchen, Charlie and Carolyn Downs have helped guide Johnson’s growth as a business owner and leader, offering mentorship and support throughout his journey. Those influences continue to shape the Sugarfire experience.
“Our team comes from diverse culinary backgrounds, so you’ll see fine-dining techniques show up in our specials,” Johnson said. “We take the best traditions of barbecue cities across the country and create something that’s uniquely Sugarfire. Our menu has a little bit of everything for everybody, and we’ve never stopped having fun.”
Johnson’s favorite menu item is The Big Muddy, a towering sandwich piled high with smoked jalapeño-cheddar sausage, beef brisket, lettuce, pickles, Alabama White barbecue sauce and Sugarfire’s signature St. Louie Sweet sauce.
His passion for cooking continues to fuel his work. He draws inspiration from traveling the world, experiencing distinct cultures, cuisines and cooking traditions along the way. Johnson continues to compete in global live-fire barbecue competitions, most notably in South America. Those experiences inspire innovative ideas and flavors that often find their way onto Sugarfire’s menu.
His greatest motivation, however, is his family.
“My kids keep me motivated and the desire to explore. There’s always a new opportunity around the corner, and this industry keeps me on my toes,” he said. “St. Louis is such a great food city, and I’m excited for the rest of the world to see what we’ve built here.”
For Johnson, the best is yet to come.
Offering food service design, equipment and supply to area restaurants and hotels, Ford Hotel Supply has been family-owned and -operated since 1911. Visit the showroom at 2204 N. Broadway in St. Louis or visit FordSTL.com.