Crew & Careers
A Los Angeles native, Johnny Ray Zone began his culinary career as an apprentice. Working his way up the ranks, he soon became part of the opening team at Gordon Ramsay at The London. During his tenure there, Zone cooked under Haru Kishi (Joël Robuchon) and Andy Cook, while the restaurant received one Michelin star. Simultaneously, he also worked at Nobu West Hollywood, where he sharpened his skills in fish butchery. In 2009, Zone joined Thomas Keller's team to open up Bouchon Beverly Hills, where he was able to learn the intricacies of bistro cooking. In late 2014, Zone visited Nashville while working a brief stint at Husk Nashville. During the visit he was introduced to the local spicy fried chicken specialty and fell in love with the dish. Following his return to L.A, in June of 2015, Johnny and wife Amanda Chapman opened the first exclusively Nashville Hot Chicken food truck on the west coast. As of April 2016, Howlin' Ray's first brick & mortar location has opened in Chinatown LA.
Howlin’ Ray’s wouldn’t howl so loud without the team who makes it all worth the wait. You’ll taste it in your first bite… but you’ll feel it the moment the Howlin’ Crew welcomes you through the door with a fist bump. And while they’re louder on occasion than some of our spices, keeping things fresh is simply their specialty. They know the heat is on from the second your time in line begins!
