Interview with Washington, D.C. Area Rising Star Chef Johnny Spero of minibar

Meha Desai: When did you start cooking professionally?
Johnny Spero: I started working in restaurants so my parents would let me get my driver’s license.

MD: Who do you consider to be your mentor?
JS: John Schultz at Townhouse. I was working there for a year before they closed. He taught me to pick product in the garden and have respect for ingredients. 

MD: How are you involved in the local culinary community?
JS: I’ve been here on and off for eight years now. I know the local community really well. I have a tight circle of friends based around the culinary scene in D.C. I don’t look at them like a threat or competition, but more like friends and family. 

MD: What was the hardest thing you’ve had to do in your career?
JS: Opening and closing a restaurant. I opened my own restaurant right before I came to minibar. It was called Suna.I spent a year doing it, but it was only open for four to five months. My business partner and I didn’t see eye to eye. That was when I was 26.

MD: What are you most proud of?
JS: I’m most proud of running this kitchen. It’s José Andrés’ signature restaurant, his baby. He trusts me to run it. I think that that’s big.

MD: What's your five year plan?
JS: I don’t have a specific path. I just hope in five years I’ll be in a kitchen and still cooking and continuing to push myself. I’ve been in D.C. for 8 years now. I’ve seen the culinary scene evolve, so I’d like to be a part of it.

MD: Describe your cuisine in one sentence.
JS: Clean, uncomplicated flavor with ingredients in the forefront and techniques comes after.