Jean Joho

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 sous chef at a Michelin three-star restaurant where he commanded a 35-person staff.

Joho’s rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, which became one of the world’s premier dining rooms. His past establishments across the country in Chicago (Everest, Studio Paris) and now 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.