Learning everything he could at his grandmother’s side, Johnny Singleton always had a deep affinity for cooking. His grandmother taught him how to cook biscuits, southern fried steak, and all the fixings of a typical southern menu over the years. After working some desk jobs, he decided to pursue his passion for cooking and moved from Kissimmee, FL to Scottsdale, AZ where he attended the Scottsdale Culinary Institute. After graduating, he moved to Yellowstone National Park and worked at the Old Faithful Inn for a year and a half. He started in pastry where they baked breads and desserts and was eventually promoted to sous chef. After that position, he decided to move back to Scottsdale where he worked at Tonto Bar & Grill. In 2011, Johnny moved to Charleston, SC and staged at The Glass Onion. He ended up working at the restaurant for over three years and met Geoff Marquardt during that time. Geoff left the Glass Onion to work at Edmund’s Oast before it opened and hired Johnny in 2014 to come work with him in the kitchen. He was promoted to PM Sous Chef in summer 2016.