Johnny  was born and raised in Taos, New Mexico and on the Taos Pueblo. It was here he first found his love for wild food, which is still an integral part of life of the culture. He remembers learning to eat the wild rose from his grandfather and how formative that single experience was. / Shed was founded in 2015.

After having dropped out of college at UNM, he moved to Chicago where he became the youngest hire at Alinea at the time. He moved on to work at Willows Inn with Blaine Wetzel on Lummi Island, and later became sous chef of Saison in San Francisco under Josh Skenes. 
Johnny won the Eater Magazine 'young gun' award, top chefs under 30 in 2014, and was nominated for a James Beard award, rising star chef of the year in 2020 - 

More recently he was a Chef in Residence at Stone Barns, Blue Hill in April 2021.