J Joho

I love these Michigan Muscat Grapes - incredibly full of flavor.

A lovely halibut @Everest_Chicago

@SMancilikli Not at the moment, but the Eiffel Cookbook is a lovely one. I hope you are well!

@ChefJJoho Would love a Brasserie Jo cookbook! Any plans for one? You and Bob Vick hired me for the opening team in Boston. Missing many of your great dishes.

We are so happy to be opening Everest on July 30th. Thrilled to have our staff back in the restaurant that means so much to me. Join us for dinner and ask for me when you are there.

My wonderful friend Chef Hubert Keller visited Eiffel Tower Restaurant for his show, Secrets of A Chef on PBS. What a great evening! See a little more here: bit.ly/2H3QJTn.

Spent a wonderful weekend in Mexico city. One of the highlights was the Frida Khalo museum.

The sunset from Everest this evening.

One of my favorite traditional Alsace desserts, the Kougelhopf.

Sugar spun strawberries at @EiffelTowerUSA in #LasVegas.

Foie Gras featured on our Christmas In Alsace menu at @Everest_Chicago.

Christmas in Alsace is in full swing at @Everest_Chicago.

Christmas is a magical time in Alsace that holds many dear memories for me, join me as I bring these traditional preparations to @Everest_Chicago. I’ll be serving a beautiful multi-course menu brimming with an elegant holiday flare. Reserve here: bit.ly/33KF4BY.

Celebrating pumpkin in every bite.

Thank you, @EaterVegas, for featuring my Alsace Wine Glasses in your Las Vegas Holiday Gift Guide. Read the article here: bit.ly/2XNDIF8.

New Chestnut dessert at @Everest_Chicago. Prepared with a vermicelle of wild chestnut, linzer, and chocolate croustade, with vanilla rhum glacé.

Château Cheval Blanc tasting at Everest. Featuring vintages 1939 and 1934.

The French Croquembouche is a celebration dessert made with choux pastry and ribbons of caramel. The perfect show stopper for any wedding, especially at @Everest_Chicago.

Spending some great times with my long-time friend, Chef Nobu.

Truffle season is here. These White Alba truffles remind me of hunting for them in Piedmont.

Cooking with chestnuts at Everest.