Rising Star Chef Johnny Spero of minibar - Biography

Originally from Baltimore, Johnny Spero began his culinary career at 16, working in various Charm City kitchens. He attended culinary school at Le Cordon Bleu in Florida, and after graduating, made his way back north to hone his skills in Washington, D.C.

Spero first took a position in the savory kitchen at Komi, working alongside James Beard award-winning chef Johnny Monis, but eventually segued to become the pastry chef. Following Komi, Spero made his way to Chilhowie, Virginia, to work with StarChefs.com Rising Star Chefs John and Karen Shields at their destination restaurant, Townhouse. During this time, Spero also traveled to Copenghagen, Denmark, where he staged at hugely influence Noma. Having built a name for himself among Washington, D.C.’s culinary community, Spero opened Suna as chef and co-owner, serving a seasonal multi-course tasting menu.

Deciding the timing wasn’t right, Spero and business partner Ari Gejdenson closed Suna just a few months after opening. Spero then landed as executive sous chef of minibar, the critically acclaimed culinary lab of American culinary icon José Andrés. Spero works closely with Andrés and his research and development team to conceive menus, and he oversees the daily operations of the James Beard Award-winning restaurant. Under Spero’s direction, minibar, was awarded a perfect four-star rating by The Washington Post.