Kyle Johnson

Chef de Cuisine

Kyle Johnson began working in restaurants at just 16 in Rhode Island. He furthered his education at culinary school in Providence, where he earned a master’s degree in culinary education. His early career saw him working throughout Rhode Island before relocating to Boston in 2015.

In Boston, Kyle honed his skills at Townsman for five years before moving on to notable establishments such as Pammys, Sycamore, Sportello, and eventually Bar Mezzana. After a rewarding stint at Bar Mezzana, Kyle joined Shore Leave as a Sous Chef and quickly advanced to the role of Chef de Cuisine of Shore Leave and No Relation.

Among Kyle’s favorite offerings are the selection of oysters, crudos, seasonal salads, and the refreshing mojitos. He particularly enjoys mid-summer, when the abundance of fresh produce enhances the dining experience.