Joho is also a partner in several other concepts, including Chicago’s M Burger, and was a founding partner of the Corner Bakery concept. 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’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. 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. By the age of 23, Joho was the executive sous chef at a Michelin two-star restaurant where he commanded a 35-person staff. 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. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J.
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