Johnny Ortiz-Concha
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.
Indigenous Kitchens, Regional Voices - $25
Five leading chefs from across the country share how their work is rooted in place while navigating the realities of running restaurants and food businesses. From sourcing ingredients and honoring ancestral knowledge to building sustainable models and educating diners, each chef brings a distinct perspective shaped by their region and lived experience. Together, Elena Terry, Crystal Wahpepah, Alexa Numkena-Anderson, Johnny Ortiz-Concha, and Tina Archuleta explore how Indigenous foodways continue to evolve—shaped by land, culture, and community—while redefining what Indigenous cuisine looks like today. This moderated conversation with Andi Murphy will be recorded for the Toasted Sister podcast, giving audiences an opportunity to join a broader conversation on Indigenous food, identity, and the future of the industry.