Chef Johnny Spero to leave Minibar to study in Spain

Almost two years after he was hired as executive sous chef at the four-star Minibar, Johnny Spero is leaving Jose Andres's temple of molecular gastronomy to study in Spain. Spero's last service will be tonight.

Looking to broaden his culinary studies, Spero recently secured a chance to stage at Mugaritz, chef Andoni Luis Aduriz's pioneering restaurant outside San Sebastian, where meals can invoke childhood memories or trick the eye with potatoes prepared to look like stones. Mugaritz is currently No. 6 on the World's 50 Best Restaurants list.

"I'm so appreciative of Jose having allowed me to join this culinary playground for the past two years and am incredibly excited to immerse myself in the world of Mugaritz, which has always been a source of inspiration,” Spero said in a statement forwarded by ThinkFoodGroup.

It's not clear yet what Spero will do after his time at Mugaritz.

"He will likely be traveling after the stage and so has not yet fully decided his next steps, though I think it’s safe to say he’ll always be welcome back to the TFG family," e-mailed Michael Doneff, chief marketing officer for ThinkFoodGroup.

The company plans to replace Spero but has not finalized a hire yet. In the meantime, ThinkFoodGroup's research and development team, led by creative director Ruben Garcia, will assume Spero's duties. During Spero's short time at Minibar, he won Chef of the Year honors in the 2014 Eater DC Awards and was also nominated the same year for a Rammy Award for Rising Culinary Star of the Year.