Johnny Church heard his call to the culinary arts while working at his mother’s restaurant in Flint, Michigan, at the tender age of 12.

Chef Church’s rapid ascent in the culinary industry began in Las Vegas, where Wine Spectator Magazine named him one of the city’s “Rising Chefs.” As sous chef, he helped oversee operations at several establishments, including: Turnberry Place working under German Master Chef Stefan Kauth; Charlie Palmer’s Aureole at Mandalay Bay Hotel and Casino; Andre’s at Monte Carlo Hotel and Casino; Alize, at the top of the Palms Hotel and Casino; Paris Hotel and Casino’s Eiffel Tower Restaurant with Joung Song and Jean Joho.

Chef Church was chef de cuisine at AJ’s Steakhouse at the Hard Rock Hotel and Casino.While there, he was named one of the “Top Chefs de Cuisine” in Las Vegas by Las Vegas Life Magazine. Chef Church was an integral part of Bradley Ogden’s Root- 246 in Solvang, California as Executive Chef, and then Executive Chef for Michael Mina at XIV in Los Angeles. Then came the call to be Chef/ Consultant of View Wine Bar and Kitchen and Taste Market and Deli in Tivoli Village. Chef Johnny was then called on to open and co-concept Rx Boiler Room, which was named best new restaurant by “Desert Companion”. While at Rx, Chef Church ran RM Seafood as Executive Chef. In 2013 Johnny Church became the Chef  & culinary developer of MTO Café downtown & Summerlin. In 2014 NVRA voted JC Culinarian of the Year. In 2015 Artisanal Foods Café won Best Surprise Restaurant by Desert Companion Magazine. Best Chef Off the Strip by Seven Magazines 2015. In 2016 won top 50 essential restaurants by Eating Las Vegas while at Artisanal Foods Café. Church then went on Chef /Owner of Chef Johnny Church Catering and Consulting. Johnny went on to the Executive Chef of Aureole at Mandalay Bay. Chopped Champion 500th episode and Most Recently oversaw 10 Casino With Golden Entertainment.