For Kyle Johnson, culinary director of operations for Brezza at Resorts World Las Vegas, the whole globe acted as a training ground. Johnson, a Vegas native, started working and staging in popular Las Vegas restaurants when he was 18, places like Alizé, Mix, Bradley Ogden and Guy Savoy. After a few years, he began working for a luxury cruise line in restaurant development, which allowed him to experience global cuisines.
After returning to the U.S., Johnson worked with famous chefs from Charlie Palmer to Michael Mina at several places around the country and ended up in Vegas, where he became corporate chef for the popular Sparrow & Wolf and, most recently, Brezza, as second-in-command to chef Nicole Brisson, doing everything from planning menus to sourcing food and overseeing guest interaction.
In his role at Brezza, Johnson makes sure that diners experience the pleasure of Italian cuisine and experience the culture that is fostered there. “The name of the game is hospitality, from all aspects. I really look at the entire guest experience from interaction with the guests’ table touches to ensure that they’re welcomed appropriately (and) that they’re served appropriately,” Johnson said.
At Brezza, “people are happy to come to work, and they want to be here, and they want to be professional, and they take the wine notes seriously, and the food notes seriously. To be able to continue to drive that program and have people be really happy to come to work—it only reflects into the service.”
Libation: Oak & Ember
Start dinner off right with this 14-day barrel-aged (barrel washed with guanciale) cocktail. It’s awash in rich flavors, created with private barrel WhistlePig Piggyback 6 year rye, Papa’s Pilar dark rum, WhistlePig maple syrup, an allspice dram and cinnamon.
Benefit: Stop in from 3-6 p.m. to get 40% off wines by the glass and specialty cocktails during happy hour.
Resorts World Las Vegas. rwlasvegas.com
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