Where We Go Next 79: Perfecting the Painful Pleasure of Nashville Hot Chicken, with Johnny Ray Zone
A Los Angeles native, Chef Johnny Ray Zone began his culinary career as an apprentice, working as a garde manger at Figaro Bistrot in Los Feliz. He worked under chefs like Thomas Keller in Beverly Hills, Gordan Ramsay in London, and Nobu Matsuhisa in West Hollywood, before becoming the executive chef at La Poubelle in LA's Franklin Village. Most people today know him as the cofounder and executive chef of Howlin' Rays, the first Nashville hot chicken spot to open on the West Coast, and the restaurant many say kickstarted our national hot chicken craze.
Jonathan Gold Reviews Howlin’ Ray’s Hot Chicken - Los Angeles Times
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Howlin' Ray's' Instagram: @howlinrays
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