Chef Johnny Spero, born and raised in Maryland, began his culinary career at 16. Early on, he worked with James Beard Award-winning Chef Johnny Monis, learning that exceptional dining extends beyond food.
At 18, he staged at Noma in Copenhagen, shaping his philosophy on ingredient sourcing and preparation. Back in the U.S., Spero worked at Chef John Shields’ acclaimed Town House before becoming Executive Chef at José Andrés’ Minibar in D.C.
During his tenure, Minibar received a four-star review from The Washington Post, and Spero was named Eater’s “Chef of the Year.” He also competed on Netflix’s The Final Table. Seeking further inspiration, he returned to Europe to stage at Mugaritz before opening Reverie in 2018, an intimate reflection of his travels and experiences. Reverie earned its first Michelin star in 2022.
That same year, he opened Bar Spero, a seafood-focused concept in D.C.’s East End. Though Bar Spero closed in 2024, it was recognized as a James Beard semifinalist and featured in Esquire, Bon Appétit, and Robb Report, cementing Spero’s reputation as a bold and innovative chef.
