Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, and continued in kitchens in France, Italy, and Switzerland. By the age of 23, Joho was the executive sous chef at a Michelin two-star restaurant where he commanded a 35-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of butchering, pastry, cheese and wine.
Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, know as one of the world’s premier dining rooms. His past establishments across the country in Chicago (Everest, Studio Paris) and current in Las Vegas (Eiffel Tower Restaurant) set standards for dining and win accolades at every turn. Joho is also a partner in several other concepts, including Chicago’s M Burger, and was a founding partner of the Corner Bakery concept.
Inspired by the arts, Joho has filled his restaurants with the work of many of his friends, including Ivo Soldini, the Swiss sculptor whose bronze statues adorned each of the tables at Everest, Italian sculptor Virginio Ferarri, and painters including John Westmark and Tim Anderson. Joho has also authored “The Eiffel Tower Restaurant Cookbook: Capturing the magic of Paris” where he shared 50 of his signature dishes, transporting the magic of Paris into kitchens of gourmet homes across the country.
Chef Joho was awarded the Critic’s Choice Lifetime Achievement Award by the Chicago Tribune in 2016. See the video presentation of Chef Joho experience here. Joho was also named “Restaurateur of the Year” by Gayot in 2012. James Beard Foundation has awarded; “Who’s Who”, “Best New Restaurant”, “Best American Chef: Midwest”; nominations for “Best Outstanding Restaurant”, “Outstanding Chef,” and “Outstanding Service.”