Chef Henry Johnson — From Hell’s Kitchen: Battle of the States to Executive Chef at EVELYN Dallas (Episode 171) | Ray Ray’s Podcast
Ray Ray’s Podcast — Episode 171 “Chef Henry Johnson”
This week, Chef Henry Johnson joins Ray Ray’s Podcast! Currently featured on this season of Hell’s Kitchen: Battle of the States, Chef Henry represents Team Texas and shares his journey from the early days in the kitchen to becoming the Executive Chef at EVELYN, one of Dallas’s top dining spots.
He opens up about what it’s like working under high pressure, his time filming with Gordon Ramsay, and the dedication it takes to rise through the ranks in the culinary industry. From competition kitchens to creating culinary art in Dallas, this episode delivers heat, hustle, and heart.
Recorded at Hello Studios Dallas, this one’s for fans of Hell’s Kitchen, culinary success stories, and Dallas dining culture.
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Topics & Keywords: Chef Henry Johnson interview, Hell’s Kitchen Battle of the States, Dallas chefs, EVELYN restaurant Dallas, Gordon Ramsay, culinary journey, Texas chefs, Dallas dining, cooking competition, restaurant life, Hello Studios Dallas.
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Henry Johnson
Chef
Chef Henry Johnson is the executive chef at Evelyn in Dallas and a prominent competitor representing Texas on Season 24 of Gordon Ramsay's Hell's Kitchen. Known for a leadership style that blends Southern hospitality with military discipline, his culinary journey is a testament to passion and a commitment to self-sufficiency in the kitchen.
Early Life and Culinary Roots
Originally from Tonganoxie, Kansas, Johnson developed a love for cooking at a young age, often helping his grandmother in the kitchen. This early exposure instilled a passion for Southern homestyle cooking and a desire to be self-sufficient.
Military Service and Education
Following in the footsteps of his father and grandfather, Johnson served in the U.S. Air Force for six years. His military service, including a year stationed at Osan Air Base in South Korea, broadened his culinary horizons, exposing him to a wide range of international cuisines. After his service, he used the G.I. Bill to attend the prestigious Culinary Institute of America in San Antonio, from which he is an honors graduate.
Career in Dallas
Johnson's career in the Dallas restaurant scene has included several key roles:
Cafe Pacific: Lead Line Cook / Sous Chef (May 2017 - Aug 2017).
Cowboys Club at The Star: Sous Chef (Aug 2017 - Mar 2018).
North Italia: Sous Chef (Mar 2018 - Feb 2020).
Flower Child: Executive Sous Chef and later Executive Chef (Feb 2020 - Jun 2021).
Lombardi Family Concepts, Inc. (including Bistro 31): Executive Chef (Sep 2021 - Aug 2024).
Evelyn St…
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