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Chef Joho
  Chef Joho
  Chef Joho
 

Bio

Acclaimed Chef J. Joho’s culinary talent can be measured in accolades, prestigious awards, thriving restaurants, fiercely loyal patrons and signature dishes that continue to set the standards for dining.

With celebrated restaurants in Chicago, Las Vegas and Boston, Joho’s culinary passion knows no bounds; his soul is deeply at home in the kitchens that he loves. Cooking, after all, has been his life’s work.

Joho entered the profession at the young age of 6, peeling vegetables and potatoes in his aunt’s restaurant kitchen. That humble beginning ignited a lifetime of studying, discovering and perfecting flavor combinations. Today Chef Joho is known the planet over for having made an indelible mark on the culinary world with his exquisite personal French cuisine.

Among his many accomplishments, Chef Joho was named the James Beard Foundation’s “Best American Chef: Midwest,” and was nominated for “Best Outstanding Restaurant”, “Best Service”, Best Wine Service, and “Who’s Who”. He was also honored as Bon Appetit’s “Best Chef of the Year” and with the Robert Mondavi “Culinary Award of Excellence”. Joho’s hand-selected wine list for Everest has been credited as the “country’s best selection of Alsatian wine” by USA Today and The New York Times. He also recently appeared as a judge on Bravo’s Top Chef.

Joho’s body of work is elegant, creative and deeply personal. In fact, Chef Joho continues to thoughtfully handpick the famed wine selections at each of his restaurants: Everest, Brasserie Jo and Eiffel Tower Restaurant.

His formal training began as a 13-year-old apprentice for Paul Haeberlin of the famous L’Auberge de L’lll 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 orchestrated 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 pastry, cheese and wine.

Putting his finely tuned skills to test, Joho opened Everest in the fall of 1986 as chef and proprietor. There, on the 40th floor of the Chicago Stock Exchange, he earned Five-Diamond ratings from AAA and the Mobil Dining Award, and top ratings from Maîtres Cuisiniers de France. In the fall of 2003, Gourmet magazine named Everest the “Best Restaurant for Business Dining”, and Chicago magazine proclaimed it the “Best Restaurant in Chicago.” In 1995, Chef Joho opened Brasserie Jo, “Chicago’s first authentic brasserie,” and received the coveted James Beard Foundation’s “Best New Restaurant Award.” A second Brasserie Jo opened in Boston’s Colonnade Hotel in the spring of 1998.

Ever the entrepreneur, Joho also co-founded the successful Corner Bakery concept and launched the Eiffel Tower Restaurant in Las Vegas, offering premier French cuisine and sweeping views of the Las Vegas strip. In the country’s newest culinary hub, Eiffel Tower Restaurant is regarded as the crown jewel of the Paris Hotel & Resort’s collection of nine restaurants.

In 2009, Chef Joho opens his kitchen to readers with the Eiffel Tower Cookbook. In this intimate, red-suede-covered book, Joho shares 50 of his signature dishes: from teasing amuse bouche such as The Everest Spoons to delicate desserts like Alsace Apple Strudel and an assortment of soufflés. Joho’s sought-after recipes and accompanying photos transport the magic of his Parisian cuisine into kitchens of gourmet homes across the country.

Chef Joho is a member of the prestigious organizations Relais & Chateaux, Le Grandes Tables Du Mondes, and Matre Cuisiners de France.


 
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