Chef Bailey Johnson brings over two decades of culinary experience spanning Michelin-starred kitchens and bespoke private events. He began cooking at the age of 13 and has honed his craft in some of the most prestigious restaurants in the country. Bailey served as a Chef de Partie at Addison (✻✻✻) in Del Mar, CA, and a Chef de Tournant at Per Se (✻✻✻) in New York. His approach combines French technique with American warmth, reflecting a passion for high-end ingredients and clean execution. Guests appreciate his friendly demeanor, attention to cleanliness, and unwavering focus in the kitchen.