Johnny Cirelle’s culinary career has been built upon both tradition and improvisation. Growing up in an Italian/Mexican American household, food was an essential part of building community and keeping the family together. What began as a deep love for cooking the cuisines of his ancestors has developed into the embracing of techniques and ingredients from a range of other cultures, including Japanese, South East Asian, and Mediterranean. He delights in developing concepts from scratch with the greater goal of harmony, both of ingredients and people. During his tenure, he has worked for some of the most renowned restaurants in Los Angeles, including Spago, Providence, Bestia, and Bavel. He has also done private cooking for high level CEOs, celebrity clients, and families. Chef Johnny stresses the importance of ethical sourcing, fresh ingredients and using as much of the products as possible with as little waste as possible. Honoring the source of where our food comes from allows both cook and diner to have a greater appreciation for what they consume. He believes this method results in a more satisfying experience, both nutritionally and emotionally. Chef Johnny aims to help others create wonderful memories, with food as the centerpiece or the backdrop of those shared moments in time.