Chef Alex Johnson
Where were you born?
I was born in Shawnee, Kansas.
Where did you grow up (include any culinary influences)?
My parents worked for IBM so we moved frequently for various promotions. After Kansas, I lived in Michigan and Connecticut. When I left college in Vermont, I moved to London to live with my parents. While in London, I started cooking in the evenings and gradually realized I was passionate about preparing food. I made the decision to return to Connecticut and pursue my education in the culinary arts.
Please list any education.
During high school, I moved to Switzerland and studied at the Zurich International School. I returned to the United States for my senior year and graduated from New Fairfield High School in Connecticut. After high school, and after living in London, I pursued my degree at Lincoln Culinary Academy in Culinary Arts.
Please list your experience in the restaurant industry.
I graduated in 2012 and began my internship in Florida with Roy’s. I have spent my entire career at Roys moving through various back of the house roles to my current role as Chef Partner.
How many years have you been in the business?
12 years.
When did you receive your passion for the restaurant industry?
While in London, prepping and cooking alongside my family. Also, trying new foods and ways of cooking inspired by different cultures.
What is your favorite part of working at your restaurant?
I get to do what I love every day. I like helping my team grow and develop new skills. I appreciate the praise and loyalty of my guests. I take pride in what Roy’s Bonita Springs contributes to our community and to our company.
What do you want people to know most about you?
I love making sushi!
What are your hobbies?
I love spending time outdoors. Probably my favorite sport is downhill skiing, however, living in Southwest Florida limits that activity! Right now, my free time is spent with my favorite people, my wife and daughter.
