Johnny Ly has been the head chef at Green Man’s Arms for five and a half years, bringing creativity and passion to plant-based cooking. His journey began at University House at Melbourne Uni, where he completed his apprenticeship and worked for a decade, gaining experience across a variety of cuisines. After stints at RACV fine dining and vegan eateries like The Alley and Serotonin Eatery, he was drawn back to restaurant-style dining, ultimately landing at Green Man’s Arms. Johnny takes an innovative approach to plant-based food, reimagining classic dishes while accommodating dietary needs. He credits his mother for sparking his love of food and fosters a collaborative kitchen where his team shares in the creative process. For Johnny, food is deeply personal; a way to evoke memories, bring people together, and create something meaningful.
