Johnny Prince | About Johnny Prince
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About Johnny Prince

Professional Chef
The Early Years

Raised in Leicestershire, it’s fair to say that Johnny developed a love for food from a very early age. With food at the centre of both family holidays and family life, it was only expected that food would have a huge influence on his life.

Balancing both a weekend and evening job in a two rosette local restaurant with School, Johnny certainly gained understanding of the kitchen early on.

On completing his GCSE’s and with his passion and desire for learning high, Johnny underwent stages in some of the Country’s most highly acclaimed kitchens, including HIX of Soho, One Michelin starred Hambleton Hall and Two Michelin starred Belmond Le Manoir aux Quat’Saisons, as well as working with the UKs largest operator of restaurants, pubs and Bars, ‘Mitchells and Butlers’.

Professional Career

In early 2014, at just 19 year old, Johnny moved south to work with celebrity chef Luke Thomas for six months where he took charge of the kitchens at Sanctum on the Green in Cookham Dean, before returning to Leicestershire where he took a number of roles including Sous chef at The Case in Leicester and Head chef at The Grey Lady in Newtown Linford, before establishing his own “Tailored Dining Experiences”.

Boundless Ambition

In Spring 2016, at the age of just 21 years old, Johnny began working on plans for his first restaurant, and in early 2017 at just 22, Johnny became Leicestershire’s youngest chef owner, opening The Spotted Duck in Mountsorrel.

Balancing style, with rustic charm, The Spotted Duck aims to offer a relaxed and informal experience without the compromise of quality.

Finding inspiration from the vast array of produce Britain has to offer, Johnny’s food style aims to capture a real “nature-to-plate” ethos, letting the most amazing ingredients speak for themselves.

Whether behind the stove or in the offices of the restaurant, Johnny can be found at The Spotted Duck.

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Johnny Prince is a young talent who is on track to set the culinary world on fire
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