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.howlinrays.comJonathan Gold Reviews Howlin’ Ray’s Hot Chicken - Los Angeles TimesHowlin' Rays Dominates Nashville Hot Chicken in Los Angeles! | Where to Eat - YouTubeAnton Ego Tastes Ratatouille - Flashback Scene - Scene from RatatouilleHow McDonald's Invented Modern Fast Food - Scene from The Founder12: How Tragedy Can Lead to Growth, with Ayishat Akanbi - Where We Go Next74: Going to Space, Reusing the Entire Rocket, and Flying Again in 24 Hours, with Andy Lapsa - Where We Go Next1982 Pepsi Cola “Take the Pepsi Challenge” TV Commercial - YouTube60: The Unknown History and Surprising Benefits of Fasting, with Steve Hendricks - Where We Go NextThe Story Of Prince's Hot Chicken | Southern Living - YouTubeLA's Lost Hot Chicken History - EaterHow Hot Chicken Really Happened - The Bitter SouthernerHowlin' Ray's' Instagram: @howlinrays----------Are you a fan of Where We Go Next? I’d love to hear from you. Listen to the very end of this episode for details.Email: [email protected]: @wwgnpodcast

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