Hailing from Paducah, Kentucky, Chef Chad Johnson decided to pursue a culinary career after spending
time at his best friend’s family’s restaurant. He attended the French Culinary Institute in New York
where he was determined to learn all he could from the famed staff which included modern culinary
luminaries like Jacques Pepin, Andre Soltner and Alain Sailhac. He was highly driven—he paid his own
tuition, came in early, and stayed late. His thirst for knowledge was apparent—he always pressed his
instructors for more information and from these legends, Johnson learned the techniques and traditions
that have made French chefs leaders in dining for hundreds of years.
Johnson began his formal career in the modern Mediterranean kitchen of Layla under Chef Frank Proto.
At Layla, Johnson was introduced to and influenced by the fresh ingredients and cooking styles of the
Eastern Mediterranean and North Africa. After leaving Layla, Johnson worked in the popular kitchen of
Montrachet where, as he assisted the pastry chefs and plated amuses nightly. Here, he learned from
Chef Chris Gesualdi how a high volume, fine dining kitchen could be organized for maximum efficiency.
He later joined the team at Savoy, under Chef Peter Hoffman, where he was exposed to premium
products in their natural state—the essence and focus of Hoffman’s cuisine, where great ingredients
were prepared simply, allowing their natural flavors to shine.
Johnson later joined the Bern’s restaurant group at the helm of Haven, Élevage, and Epicurean Hotel.
Now, as the Executive Chef of the legendary Bern’s Steak House, he’s in charge of its signature events
and culinary operations, where he combines his passion for great food along with his French Culinary
Institute education culminating in his signature modern cuisine that he has become known for.
Over the course of his career, Johnson has received numerous accolades and awards. He was named a
James Beard Foundation Semi-Finalist in 2014 and 2014 for Best Chef South; Best Chefs of America
named him a 2014 Top 25 Best Chefs in American South; and he was voted the 2011 and 2012 Best of
the Bay Chef by Creative Loafing and Top Chef by the Tampa Bay Times. He has been featured in
numerous national outlets including CNN, USA Today, Southern Living, The Washington Post, Travel +
Leisure, and Wine Spectator to name a few.