One of the world's great culinary talents, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt's restaurant kitchen. He began formal training 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. Today, his establishments in Chicago, Boston and Las Vegas set standards for dining and win awards at every turn.

Cuisine
No ingredient is too simple for Chef Joho. "Joho's plates are the most democratic in Chicago; the side-by-side pairing of aristocratic and working-class ingredients is a signature Joho touch," explains the Chicago Tribune. Joho's distinctive cuisine is a blend of European influences and widely available American ingredients. "I like to blend noble ingredients like caviar and foie gras with simple ingredients like potatoes and turnips. The union of simple and noble makes for unique flavor combinations," says Joho.