Growing up in a family of nine, forces one to cook. Johnny says: “If you didn’t learn how to cook in my family, you went hungry, I was never hungry.”
John's love for cooking started when he was 13. While most middle school aged boys were playing video games, he washed dishes, bused tables and learned the basics of cooking at Katz Deli in Phoenix, AZ. One Sunday, Leo the line cook didn’t show up for work, and Johnny was quickly “promoted”. He loved the insanity of the kitchen and felt immediately at home. He discovered his passion and knew the path he would follow early in life. “When BIG people tell you that you can hold your own in the kitchen, well, that kind of sticks.” He says “Never underestimate the power of kind words to a thirteen-year-old kid.”
In order to pay for college, at the age of seventeen, Johnny decided to leave home. He applied for a position with the United States Forest service. The age requirement was eighteen, which he wasn’t, but they thought he was.
Fighting wild land fires in the summer and attending university classes during the school year? Parachuting out of airplanes, as one of the elite crew of smoke jumpers, took John into some flaming hot terrain throughout the United States. This provided balance for John as he was able to fight fire in the summer, cook and go to school during the off season.
John attended Northern Arizona University’s School of Hotel and Restaurant Management. Shortly after he turned 21, he opened Salsa Brava. He still runs it 32 years later. Salsa Brava became a hot-spot in Arizona. Eventually, John was asked to appear on Guy Fieri’s Diners, Drive-ins and Dives (DDD). The show was a catalyst, and he was asked to join forces with Guy Fieri as the opening act for his road show in Mesa, AZ. John would go on to compete on 8 Guys Grocery Games. Overtime, he would win over $40,000 which he donated as a matching donation to Special Olympics, that seed money has now been converted to over $120,000 for Special Olympics.
John would go on to open other successful concepts including his award-winning concept Fat Olives which features wood fired VPN Certified Pizzas. Fat Olives is also a “Diners Drive Ins and Dives” favorite.
John is also a member of the Messlords- A group of nationally recognized chefs that travel the world in support of our troops. Feeding freedom one fork at a time, while bringing a little taste of home to our military. In the last 9 years John has traveled to over 22 countries, 50 bases and cooked for more than 250,000 men and women in our armed forces.
He believes he has a responsibility to support local and non-profit groups and events. He continually donates his time to Special Olympics, Victim Witness Services, Flagstaff Family Food Center, and local schools. He encourages families to cook together by holding the annual Salsa Brava Kids Cooking Contest.
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