Chef Kevin Johnson

My career began in 1996 as a cook for the US Navy onboard the USS John F Kennedy (CV-67), where we prepared 25,000 meals a day for all crew members on board the ship. After being honorably discharged from the Navy in Sept 2000, I began my career as a restaurant chef. I began working as a line cook at a few different restaurants that specialized in various cuisines. Then in 2005, I landed my first head chef position for Bonefish Grill in Winston Salem N.C.

A year and half later I decided I needed a change of scenery, so we packed up and moved to Texas. Once in Texas, I began working in various restaurants and even as a pastry chef for a bakery. Then in May 2008, I began working for a Globe Life Insurance company as the Executive Chef where I have been for the last 11 years. During my time at Globe Life, I started a catering company called Culinary Affairs by Chef Kevin in 2013, which has now been rebranded to Taste by Chef Kevin.