OUR STORY

The story of Howlin’ Ray’s isn’t just about a restaurant; it’s about love — for the people in our lives and the dishes that bring us together.

Growing up in Los Angeles, Johnny Ray Zone paid his dues in the kitchen under chefs such as Gordon Ramsay, Thomas Keller, and Nobu Matsuhisa. His passion for cooking would eventually lead him to his wife Amanda Chapman, a soulful foodie raised on southern hospitality. However, it wasn’t until a trip to Nashville that the Howlin’ Ray’s concept would begin to form.

In late 2014, Zone spent a brief term at Husk Nashville. During the stint, he was introduced to the local spicy fried chicken specialty of Nashville Hot Chicken and instantly fell in love with the dish.

Following his return to L.A. in June of 2015, Zone and Amanda, opened the first exclusive Nashville Hot Chicken food truck on the west coast. As of April 2016, Howlin' Ray's first brick & mortar location in Chinatown LA was born — and everything took off from there.

Born and raised in Los Angeles, Johnny Ray Zone began his culinary career as an apprentice. He soon worked his way up the ranks, and became part of Gordon Ramsay's opening team at The London.

During his tenure there, Zone cooked under Chef's Haru Kishi, Joël Robuchon, and Andy Cook, all while the restaurant received a Michelin star. He also spent time working at Nobu West Hollywood, where he sharpened his skills in fish butchery. In 2009, Zone joined Thomas Keller's team to help open Bouchon Beverly Hills, where he was able to learn the intricacies of bistro cooking.