Meteora

UT UNUM – Chapter 2

August 7 | Chef Johnny Ortiz-Concha

Born and raised in the high desert of Taos, New Mexico, Johnny’s roots run deep. His heritage—a blend of Native American, Tu-ah-ta (Taos Pueblo), and Spanish lineage—grounds everything he creates.

After honing his craft in kitchens like Alinea, Willows Inn, and Saison, Johnny stepped beyond the traditional role of a chef. At his project, / shed, he tends to every detail—raising cattle, foraging wild plants, even hand-digging clay for the vessels he serves food in. It’s not just a meal—it’s a living ritual.

For one night only, experience a soulful, collaborative dinner featuring ingredients sourced directly from Johnny’s land—meats, dairy, and botanicals. Join us for a story of heritage and deep connection through the wilds of ancient New Mexico.

Reserve now via link in bio.