Jean Joho
Jean Joho[edit | edit source]
Jean Joho | |
|---|---|
| Born | Birth date -1st March 1966 Alsace, France |
| Education | Culinary Institute of America |
| Culinary career | |
| Cooking style | French cuisine |
Current restaurant(s)
| |
Award(s) won
| |
Jean Joho is a renowned French chef known for his expertise in French cuisine. He was born on March 1, 1954, in Alsace, France. Joho's passion for cooking began at a young age, and he pursued his culinary education at the prestigious Culinary Institute of America.
Career[edit | edit source]
After completing his culinary education, Joho gained valuable experience working in various renowned restaurants in France. He then decided to move to the United States to further expand his culinary skills and explore new opportunities.
Joho's talent and dedication quickly caught the attention of the culinary world, and he soon became the executive chef at the Eiffel Tower Restaurant in Las Vegas. His innovative approach to French cuisine and his ability to create unique and flavorful dishes earned him critical acclaim and a loyal following.
In addition to his work at the Eiffel Tower Restaurant, Joho also opened his own restaurant called Everest in Chicago. Everest is known for its breathtaking views of the city and its exquisite French cuisine. The restaurant has received numerous accolades and has been recognized as one of the best fine dining establishments in the United States.
Awards and Recognition[edit | edit source]
Joho's culinary skills have been widely recognized and celebrated. He has received several prestigious awards throughout his career, including the coveted James Beard Award. This award is considered one of the highest honors in the culinary industry and is given to chefs who have made significant contributions to the field.
Personal Life[edit | edit source]
Outside of his culinary pursuits, Joho enjoys spending time with his family and exploring new culinary trends. He is known for his commitment to using fresh, locally sourced ingredients in his dishes, and he is a strong advocate for sustainable and responsible cooking practices.
References[edit | edit source]
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