Chef Jean Joho
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One of the world’s great culinary talents, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. Today, his establishments in Chicago, Boston and Las Vegas set standards for dining and win awards and accolades worldwide.
Joho can be found in Who’s Who of Food and Beverage in America, an honor given by the James Beard Foundation to culinary professionals who have made significant and lasting achievements and contributions to the food and beverage industry for 10 or more years. He was also named the James Beard Foundation’s “Best American Chef: Midwest,” and Bon Appetit’s “Best Chef of the Year.”
Joho received the Robert Mondavi “Culinary Award of Excellence” and developed the wine list for Everest, which The New York Times and USA Today credited as having “the country’s best selection of Alsace wine.”
Joho is famed for his personalized cuisine and unique style of pairing humble and luxurious ingredients. Each dish creatively and elegantly balances unexpected flavor combinations. “To think of juxtaposing earthy cauliflower with luxury caviar was wondrous enough, but the dazzling flavors supplied a bonus,” said Wine Spectator in a review of Everest.
Joho began formal training as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill in Alsace, France, and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the chef at a Michelin two-star restaurant where he lead a 35-person staff. Joho developed his expertise not only in the business of restaurants and hotels, but in pastry, cheese and wine while studying at the Hotel Restaurant School in Strasbourg. In fact, Joho continues to handpick the impressive wine selections featured at Everest, Brasserie Jo and Eiffel Tower Restaurant.
In fall 1986 Joho opened Everest as proprietor on the 40th floor of the Chicago Stock Exchange, earning four star reviews consistently since from the Chicago Tribune and Chicago Magazine. For the last 11 years, Everest has also earned five diamond ratings from AAA.
In 1995, Chef Joho presented Chicago with Brasserie Jo—the city’s first authentic brasserie—and was honored with the James Beard Foundation’s “Best New Restaurant Award.” A second Brasserie Jo opened in Boston’s Colonnade Hotel in the spring of 1998.
The perpetual entrepreneur, Joho is also co-founder of the successful Corner Bakery concept and most recently launched Eiffel Tower Restaurant in Las Vegas’ Paris Hotel. High above the Strip on the 11th floor of the Eiffel Tower replica, Joho’s Eiffel Tower Restaurant offers the city’s premier French cuisine, breathtaking views of the Las Vegas strip and is regarded as the crown jewel in Paris Las Vegas’ collection of nine restaurants.
Chef Joho is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & Qualité, Academie Culinaire de France, and Maitre Cuisiniers de France.
For more information please visit www.chefjoho.com
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