Chef Johnny Church discovered his passion for the culinary arts at the age of 12 while working at his mother's restaurant in Flint, Michigan. His journey in the culinary industry took off in Las Vegas, where he was recognized as one of the city's "Rising Chefs" by Wine Spectator Magazine. As a sous chef, Chef Johnny served in renowned establishments in executive roles including Turnberry Place, working alongside German Master Chef Stefan Kauth, Charlie Palmer's Aureole at Mandalay Bay Hotel, Andre's at Monte Carlo Hotel, Alize at the Palms Hotel, and Eiffel Tower Restaurant at the Paris Hotel and Casino. Chef Johnny’s culinary expertise further flourished as the Chef de Cuisine at AJ's Steakhouse at the Hard Rock Hotel, earning him the distinction of being named one of the "Top Chefs de Cuisine" in Las Vegas by Las Vegas Life Magazine. He then served as the Executive Chef at Bradley Ogden's Root-246 in Solvang, California, followed by his role as Executive Chef for Michael Mina at XIV in Los Angeles. With his reputation preceding him, Chef Johnny opened Rx Boiler Room, which was celebrated as the Best New Restaurant by Desert Companion. During his tenure at Rx, Chef Church also served as the Executive Chef of RM Seafood at Mandalay Bay. Chef Johnny was further recognized for his exceptional culinary skills when he was voted Culinarian of the Year by the Nevada Restaurant Association which led him to coveted roles as behind the scenes chef of Gordon Ramsey’s Hell’s Kitchen & Kitchen Nightmares. Due to his remarkable reputation in culinary fine food and as 2018 Chopped Exotic Ingredient Champion featuring Martha Stewart, he is the Owner| Chef of Knives Out LV Hospitality and Johnny C’s Catering. His current roster of clients include Celebrity Chef Hubert Keller, multiple NFL Raider players, Casino Owners and an invitation to be a featured chef at the Box Suites at Allegiant Stadium for the opening season home game, Raiders vs Browns 2024-2025 Season.