Chef J. Joho is universally considered one of the world's great culinary talents. His formal training began 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. Chef Joho developed expertise not only in the business of restaurants and hotels, but in pastries, cheese and wine and he continues to handpick the impressive wine selections featured in his restaurants.
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Chef J. Joho is universally considered one of the world's great culinary talents. His formal training began 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. Chef Joho developed expertise not only in the business of restaurants and hotels, but in pastries, cheese and wine and he continues to handpick the impressive wine selections featured in his restaurants.
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