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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 at every turn. Among his accomplishments, Chef Joho was named the James Beard Foundation's "Best American Chef: Midwest," and Bon Appetit's "Best Chef of the Year." He has also received the Robert Mondavi "Culinary Award of Excellence" and has developed the wine list for Everest, which The New York Times and USA Today credited as having "the country's best selection of Alsatian wine."
Joho is famed for his personalized cuisine. 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 recent review of Joho's Everest.
He 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 sous chef at a Michelin three-star restaurant where he commanded a 35-person staff. Chef Joho developed expertise not only in the business of restaurants and hotels, but in pastries, cheese and wine while studying at the Hotel Restaurant School in Strasbourg. In fact, Chef Joho continues to handpick the impressive wine selections featured at Everest, Brasserie JO and Eiffel Tower Restaurant.
In fall 1986, Chef Joho opened Everest as proprietor on the 40th floor of the Chicago Stock Exchange, earning Five-Diamond ratings from AAA and the Mobil Dining Award, and top ratings from Maîtres Cuisiniers de France. In the fall of 2003, Everest was named the "Best Restaurant for Business Dining," by Gourmet at the same time Chicago magazine declared it the "Best Restaurant in Chicago." 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 the prestigious organizations Relais & Chateaux/Relais Gourmand, Le Grande Table Du Monde Traditions & Qualité and Maitre Cuisiniers de France. | 