Newport Vineyards & Taproot Brewing Co. has hired Kyle Johnson as its new executive chef, the vineyard announced on its Facebook page Feb. 6, tapping a Johnson & Wales University graduate with a resume that includes stints at some of Boston’s most acclaimed restaurants.
Johnson replaces Andy Teixeira, who stepped down in October after nearly a decade leading the kitchen and has since taken the role of director of culinary operations for the Boys and Girls Clubs of Metro South.
Under Johnson’s leadership, the dining menu at Newport Vineyards now features elevated American bistro entrées designed to complement the estate’s wines and beers brewed onsite. Signature menu favorites remain but have been refreshed.
“We’re excited to have Kyle’s passion for local ingredients and innovative approach here at Newport Vineyards,” the vineyard said in its announcement.
Johnson, a Rhode Island native, discovered his passion for cooking at a young age watching his mother and Portuguese grandmother in the kitchen. He went on to earn a master’s degree in culinary education from Johnson & Wales University in Providence, working throughout Rhode Island — including two summers on Block Island — while attending school.
He relocated to Boston in 2015, where he spent several years at Townsman before moving on to a string of well-known kitchens, including Pammy’s, Sycamore, Sportello and Bar Mezzana. Following his time at Bar Mezzana, Johnson joined Shore Leave as a sous chef and was later promoted to chef de cuisine for both Shore Leave and No Relation.
Johnson is passionate about fresh, local ingredients with a deep appreciation for New England seafood and seasonal cooking.
The hire is part of a broader overhaul of the culinary program at Newport Vineyards, with additional changes expected to be announced in April.
For more information, visit newportvineyards.com.