Ralph Johnson was born in East Dulwich London, and quickly fell in love with food in his grandparent’s kitchen. At age 17, Ralph discovered his love for cooking. While participating on, “Jaime’s Kitchen,” Jaime Oliver’s television show that takes 15 disadvantage youths and teaches them to cook, Ralph was top of the class earning him a job at the prestigious restaurant Fifteen.
For years, Ralph cooked at some of the top restaurants in London, including Tom Aiken, St. John and Nahm. During those years cooking at many of London’s finest restaurants, he honed the skills of a worldly chef including the various techniques of French, Italian and Thai cuisine.
In 2007, Ralph moved to New York where he worked at April Bloomfield’s, “The Spotted Pig.” In no time, Ralph moved up from being a line cook to Chef de Cuisine and twice, earned a Michelin Star. In 2011 Ralph was noted as one of Zagat’s 30 under 30 in 2011.
After being in New York for five years, Ralph decided to move to Los Angeles, where he is the Executive Chef at The Pikey which opened in2012. He utilizes all the tools he learned over the years at The Pikey, an English pub in Hollywood. Ralph has embraced the vast food offerings in California and proudly serves local and sustainable food that warms the soul.
Since The Pikey’s opening, Chef Ralph Johnson has been heralded by Johnathan Gold in the Los Angeles Times stating that Ralph’s dinner menu, “is the real deal.” Ralph’s brunch has been named Critic’s Choice top three brunches, in all of Los Angeles, by S. Irene Virbila of the Los Angeles Times.