After completing a Ph.D. in Materials Science in 2014, Johnny turned his attention to food. Using his background in chemistry and years of experience of cooking he carries out research projects and writes about food. His project for Copenhagen's Nordic Food Lab involved creating new, delicious butters from unusual microbes and exploring the potential for creating aged butters analogous to blue cheeses. Moreover, he has been part of several research trips to Japan to examine traditional fermentation techniques, holds a particular interest in sake, and is currently living in Zurich working on a project to develop the perfect ramen noodle.