THE 24TH ANNUAL NANTUCKET WINE & FOOD FESTIVAL HAS BEEN POSTPONED. WE WILL BE IN TOUCH AS WE HAVE NEW UPDATES.

Johnny Sheehan

Chef

Salt Raw Bar + Fine Cuisine
Plymouth, MA

Inspired by cooking in his home kitchen as a youth, Sheehan took his first job in the restaurant industry washing dishes at age 14. As a young adult, he worked as a tractor trailer driver making deliveries to Boston area restaurants. His passion for cooking led him to enroll in the acclaimed Le Cordon Bleu culinary school in Cambridge, where he earned a degree in culinary arts. He then sought out award-winning chefs in Boston to work alongside, pushing himself daily to hone his craft. He went on to run his own kitchens in Boston and beyond, receiving multiple accolades for his cuisine. His love of travel and different cultures permeates throughout his flavors and techniques.

 

Partnering with Plymouth restaurateurs  the Casinelli family, Sheehan has created Salt Restaurant on Plymouth’s historic waterfront.  With a focus on sourcing the fresh, local and unique ingredients, Salt showcases inventive seasonal cuisine utilizing relationships 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 innovative cuisine to the South Shore.

 

Chef Sheehan is a regularly featured chef at both the Nantucket and Newport wine and food festivals. He has been featured on episodes of the popular television program The Phantom Gourmet, where he received the rare and coveted “Hidden Jewel” accolade for his innovative fare. He was also featured on the international show Twist of Taste America with Michelin starred chef Vikas Khanna. Sheehan competed in and won Ommegang’s HopChef Boston competition, a nationally acclaimed contest, taking the People’s Choice as well as the HopChef Boston title.  Sheehan also won the WGBH food and wine festival’s Food Fight competition. 

 

Sheehan’s love for cooking and hospitality is evident in everything he does. Along with his business partners, he will continue to build their hospitality company, while always looking for more opportunities to work with and learn from other chefs, wine makers, restaurateurs and artisans alike.