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

Chef Joho's 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.


  • James Beard Foundation (JBF) "Who's Who," JBF "Best New Restaurant," JBF "Best American Chef: Midwest"
  • Robert Mondavi "Culinary Award of Excellence"
  • Bon Appetit's "Best Chef of the Year"
  • Gourmet Magazine's "Best Restaurant for Business Dining"
  • Everest has been named by Travel + Leisure magazine as one of America's most romantic restaurants
  • Chicago Magazine's "Best Restaurant in Chicago"
  • Mobile Dining Award, Everest
  • JBF nominations for "Best Outstanding Restaurant," "Outstanding Chef," "Outstanding Service"
  • Everest consistently rated 4 stars from Chicago Tribune, Chicago Sun-Times and Chicago Magazine
  • Everest's wine list has been credited as the "country's best selection of Alsace wine" by USA Today, The New
  • York Times and Saveur
  • Five-Diamond AAA rating, Everest
  • Gayot's Top 40 Restaurants in the U.S.


FOUR Questions with Joho

Describe your culinary philosophy in 5 words...

Technical, Precise, Fresh, Great Ingredients


What is your greatest inspiration?

The amazing product I get from farmers, growers, producers, fishermen and winemakers.


If you could take a plan ride to any in the world, just for one meal, where would you go?  

His formal training began as a 13-year-old apprentice for Paul Haeberlin, Auberge de L'ill.


What three things would you take to a desert island?

Stove, book and my wife.



440 S. LaSalle St.

40th Floor

Chicago, IL



+1 (312) 663-8920