Born and raised in the high desert of Taos, New Mexico, Johnny’s roots run deep. His heritage is a blend of Native American, Tu-ah-tah (Taos Pueblo), and old-world Spanish, which ground everything he creates. After honing his craft in kitchens like Alinea, Willow’s Inn, and Saison, Johnny stepped beyond the traditional role of a chef. His project / shed, he tends to every detail - raising cattle, foraging endemic plants, even hand-digging clay for the vessels he serves his food in. It’s not just a meal - it’s a living ritual.