Chef/Proprietor J. Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, one of the world’s premier dining rooms. Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, his establishments across the country set standards for dining and win accolades at every turn.
Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. His formal training began 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. 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.
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