Johnathen Abram

Head Chef

Johnathen joined Camp Young Judaea in February of 2015.

Prior to graduating with honors from Le Cordon Bleu Culinary Institute, Johnathen spent over a year deployed with the US Navy and the 101st Airborne Division in support of Operation Enduring freedom.

When it comes to food, Johnathen’s passion has always revolved around celebrating simplicity while entertaining others. Throughout the course of a 20-year career, Johnathen has developed a vast knowledge of world cuisine, and a skillset to accompany and is proud to use these in part to help CYJ realize its mission.

A New England native, Johnathen now lives in Kyle, Texas, with his wife and three children.

“The secret to good food is to add more salt. Even if you think you’ve added enough, just one more pinch…”