Johnny Sanchez, a native of Montebello, CA, and raised in Whittier, has built a solid reputation as a dedicated chef with over 15 years of culinary experience. He honed his craft at the prestigious Le Cordon Bleu in Pasadena, CA, where he developed the foundation of his career, which began in 2008. Since then, he has worked at renowned restaurants across California and Arizona, including 555 East American Steakhouse in Long Beach and Water Grill in Costa Mesa.

Sanchez’s career highlights include key positions such as Chef de Cuisine at Aftermath in Phoenix, AZ, and The Mission in Scottsdale, AZ, as well as Sous Chef at Disneyland Resort’s fine dining establishments Napa Rose and Carthay Circle. His well-rounded expertise in high-end cuisine and diverse culinary styles now shapes the menu and dining experience at Kendall's Brasserie in Downtown Los Angeles.

When he's not in the kitchen, Sanchez enjoys spending time with his four children—Emery, John, Nikko, and Xander—thrift shopping, attending concerts (especially emo music), and exploring the vibrant LA food scene. He currently resides in Long Beach, CA.