Johnny Sheehan is chef/partner at Salt Raw Bar and Leena's Kitchen in Plymouth, Mass. He gives props to his mother and his wife, smart boy! His baking and pastry instructor Chef Ying-Wei Luo opened his eyes to Asian cuisine with a timely trip to his first dim sum experience. His mentorship still sticks with Chef Sheehan to this day. We get an opportunity to speak with Chef Luo to hear about what it is he saw in young Johnny all those years ago. 

First job in the industry?

Dishwasher, La Garlic Restaurante, Raynham MA, when I was 14

Proudest moment(s) of your career?

Watching my Sous Chef and Chef de Cuisine win the Hometown Throwdown at Mayflower Brewery in Plymouth

Food and/or drinks staples in your house? 

olives, charcuterie, flavored seltzer, white wine, nuts

Two things most people don't know about you?

Grew up playing drums in heavy metal bands and love golfing

Words to live by? 

Anything worthwhile takes hard work and sacrifice, live in love and respect

Website - SaltRawBarPlymouth.com

Facebook - /saltplymouth   /chefjohnnysheehan

Instagram - @saltplymouth   @chefjsheehan

First inspired by cooking in his home kitchen in his youth, Chef Johnny took his first job in the restaurant industry washing dishes at age 14.  As a young adult, he peered into the Boston restaurant scene making deliveries all over the city as a tractor trailer driver, reigniting his passion for cooking.  He courageously made a pivotal turn in his career, enrolling in the acclaimed Le Cordon Bleu culinary school in Cambridge, where he earned a degree, alongside life-altering experiences, that support his culinary approach to this day.  His instructors, struck by his passion for the culinary art, took Sheehan’s learning to a different level, teaching him in open Asian markets about raw ingredients, and about molecular gastronomy, investing hours in his education past the school day. While still in culinary school and post degree, Sheehan went on to work under celebrated Chef Ken Oringer at Boston’s renowned French modern-American restaurant Clio, where he worked tirelessly to learn each station and moved up the line. He jumped at the opportunity to work alongside Chef Chris Gould at Clio’s notable sushi bar, Uni.  Sheehan’s passion for cooking, attention to detail and his unique take on Asian-inspired cuisine is immediately evident upon speaking with him and sampling his dishes.

Partnering with Plymouth restaurateurs The Casinelli Family, Sheehan has created Salt Raw Bar and Fine Cuisine on Plymouth’s historic waterfront.  With a focus on sourcing amazing fresh ingredients, Salt showcases inventive seasonal cuisine partnering with local farms and quality driven purveyors.  Along with sister restaurant Leena’s Kitchen the growing  restaurant group will continue to bring fresh, local, and inventive cuisine to the South Shore. Chef Sheehan is a regularly featured chef at both Nantucket and Newport wine and food festivals. Sheehan has been featured on episodes of popular television program The Phantom Gourmet, and he received the rare and coveted “Hidden Jewel” accolade for his innovative fare. He was also featured on Twist of Taste America with Michelin starred chef Vikas Khanna.