Chef Biography

High, higher, highest. Everest is all that ‚ both the mountain, and the restaurant. High above Chicagos spectacular skyline, on the 40th floor of One Financial Place, is four-star Everest.It is presided over by chef and proprietor Jean Joho, one of the country\’s most celebrated chefs. Joho\’s personalized style derives from his classic French training and his interest in Italian and contemporary cuisines. He insists on the freshest and best ingredients — but he delights in serving humble ingredients and raising them to the nth power by his careful preparation. Thus, in the dishes he prepared for the Great Chefs television programs, he used humble ingredients like eggs, rutabaga, sauerkraut, and Brussels sprouts and created elegant dishes to bring out the best in each ingredient. Being a top chef must be learned — it cannot be improvised, he says.

Joho, a native of Alsace, began his formal training peeling potatoes and washing vegetables for chef Paul Haeberlin at the acclaimed L\’Auberge de L\’Ill in Alsace at the age of thirteen. It was natural‚ he\’d been doing the same thing at his aunt‚Äôs restaurant in Alsace since he was 6. Following the traditional apprenticeship route, he studied at the Hotel Restaurant School in Strasbourg and worked at fine restaurants in France, Italy, and Switzerland to learn his craft from many outstanding chefs. In 1985, when he was 23, he was sous chef at a Michelin 2-star restaurant.Joho came to Chicago in 1984 to open Maxim\’s and that is when the Great Chefs Television team met him while taping Jean Banchet @ Le Francais for PBS\’s Great Chefs of Chicago series.   He opened Everest — the highest peak — is his own venture. AAA and Mobil have both given it their top honors for many years running.Great Chefs returned to Chicago in 1995 to tape Chef Joho at Everest for the Great Chefs-Great Cities series for the Discovery Channel, and then again in 2000 for Discovery\’s Great Chefs of America series.

Joho is also recognized by Maitres Cuisiniers de France. Joho is also co-founder in Lettuce Entertain You\’s successful Corner Bakery operations in Chicago. In addition, he has opened Brasserie Jo in Chicago and Boston. Sticking with the theme, Jean Joho has also opened the Eiffel Tower Restaurant on the 11th floor of the Las Vegas Paris Hotel. He has been showered with honors: Best American Chef‚ from the James Beard Foundation, ‚ Best Chef of the Year‚ from Bon Appetit, Five Diamonds from AAA, the Mobil Dining Award, and top ratings from the Maitres Cuisiniers de France being among the honors. Jean Joho is a member of the Maitres Cuisiniers de France, and Le Grande Table du Monde Traditions & Qualit.


Grilled Pineapple with Chestnut Honey

Serving: 6 Print Grilled Pineapple with Chestnut Honey By Great Chefs May 2, 2014 Thick slices of pineapple, brushed with honey, are the basis for this tropical dessert off the grill. Chef Jean Joho adds a tropical sauce which combines honey, pickled ginger, aged rum, and pineapple juice, and a scoop of coconut ice cream. […]

Grilled Lobster with Vegetable Vinaigrette

Serving: 2 Print Grilled Lobster with Vegetable Vinaigrette By Great Chefs May 2, 2014 Split lobsters are cooked with thyme and served with a vinaigrette filled with a confetti of brightly colored diced vegetables. While the dish is simplicity itself to prepare, it is an elegant variation on grilled lobster. Chef Joho suggests serving it […]

Wild Sea Bass and Pumpernickel Crust

Serving: 4 Print Wild Sea Bass and Pumpernickel Crust By Great Chefs April 24, 2014 Wild sea bass fillets are topped with Dijon mustard, marinated cabbage and a pumpernickel crust. Horseradish oil adds extra flavor to the crust as well as the vinaigrette dressing. Ingredients Horseradish Oil Peanut Oil – 1 cup Horseradish – 1/2 […]

Shirred Eggs and Caviar

Serving: 4 Print Shirred Eggs and Caviar By Great Chefs April 24, 2014 This appetizer serves eggs in an unconventional style, shirred and returned to their own eggshells for service. The finished eggs are topped with brandy-laced whipped cream and caviar, and served with toasted brioche slices. The chef strongly recommends Beluga caviar and farm […]

Crispy Napoleon of Apples and Caramel Sauce

Serving: 4 Print Crispy Napoleon of Apples and Caramel Sauce By Great Chefs April 24, 2014 Towering stacks of crisp nutty phyllo triangles and cinnamon-scented apples are anchored in warm caramel sauce. An added touch is the inclusion of Port-marinated dried cherries or raisins in the apple filling. The cherries or raisins marinate for 24 […]

Everest Beignet, Rose Hip Coulis, Alsace Kirsch Ice Cream

Prep Time: 10 minutes Cook Time: 2h 00 min Serving: 2-4 Print Everest Beignet, Rose Hip Coulis, Alsace Kirsch Ice Cream By Great Chefs March 7, 2014 Wine Suggestion: Gewurztraminer Sélection de Grains Nobles Ingredients Powdered Sugar – 2 + 3 Tbsp. All Purpose Flour – 9 oz Lukewarm water – 2 cups (approximately) Butter […]

The Everest Spoons

Serving: 12 Print The Everest Spoons By Great Chefs March 7, 2014 THE EVEREST SPOONS : CAULIFLOWER AND CAVIAR SPOONS, SMOKED SALMON SPOONS & ROQUEFORT AND WALNUT SPOONS Ingredients CAULIFLOWER AND CAVIAR SPOONS Water – 4 cups Cauliflower florets – 1 1/2 cups chopped Kosher Salt Creme Fraiche – 2 tablespoons White peppercorns in a […]

Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg

Serving: 8 Print Warm White and Green Michigan Asparagus with Aged Parmesan and Poached Egg By Great Chefs March 7, 2014 Note: The beauty of this recipe is the simplicity of its presentation and the quality of the ingredients. Asparagus should be freshly picked (within two hours of being pulled from ground). Ingredients White Asparagus […]

Tenderloin of Beef Pot au Feu Style

Serving: 4 Print Tenderloin of Beef Pot au Feu Style By Great Chefs February 1, 2014 This beautiful pot au feu is made with tenderloin. The beef and the vegetables are simmered in rich beef stock until tender, and served with condiments. The marrow bones soak overnight, so you will actually start the recipe on […]

Restaurant Information

Phone : 312-663-8920

Address : Chicago Stock Exchange 440 S. LaSalle St., 40th Floor Chicago, IL 60605

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