“integrating his philosophies of quality sourcing and respect for tradition”
Kyle Johnson, a Las Vegas native, began his career at the acclaimed restaurant Alize at the Palms Hotel in Las Vegas under renowned Chefs Andre Rochat and Jacques Van Staden. During his time in Las Vegas he was a stagiaire at restaurants such as Picasso, Guy Savoy, and Bradley Ogden. He also worked with Chefs Jacques Van Staden and John Suley at the James Beard House. From Alize, Kyle went on to work for Celebrity and Azamara cruises as Traveling Executive Chef where he broadened his culinary knowledge through extensive world travel. After this two and a half year period with the cruise line, Kyle moved to Cincinnati to open a farm to table concept, Local 127 with Master Sommelier Steven Geddes. His goal was to further develop his understanding of our agriculture belt and connect with small growth farmers.
Now at Paramour, Kyle is integrating his philosophies of quality sourcing and respect for tradition, all of which he has refined through his culinary journeys and life experiences. His mission is to guide the culinary team at Paramour in their commitment to achieve the highest levels of excellence in standards and execution.
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