Chef Kyle Johnson

Kyle Johnson has worked his way through some of Las Vegas's finest restaurants and has landed at Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef. With a focus on sourcing the highest quality ingredients prepared with strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he plans to surprise guests with a locally influenced menu of modern steakhouse fare that's sophisticated and approachable all at once.

Most recently, Kyle served as the Executive Chef of Paramour, a modern American restaurant at The Wayne Hotel in Philadelphia. Prior to that, Kyle was the opening Chef de Cuisine at Local 127 in Cincinnati, Ohio. A Las Vegas native, Kyle began his career at the acclaimed restaurant Alize at the Palms Hotel in Las Vegas under renowned Chefs Andre Rochat and Jacques Van Staden, while staging in notable kitchens including Picasso, Guy Savoy, and Bradley Ogden.

At Bourbon Steak, Kyle ensures the restaurant is on the same playing level of the burgeoning Los Angeles restaurant scene, constantly striving for greatness, and taking it to the next level. On his days off you can find him staying current on the thriving food scene in LA, exploring new restaurants, visiting local farmers markets and taking in culture anywhere he can from music to art to photography.