A Review of the Personal Chef Approach | Julie Anne …
Personal Chef To Go Review - Outnumbered 3 to 1
Recently, Chef Joho and his team at Everest were awarded four stars by Phil Vettel in his re-review in Chicago Tribune. Last year he was named ‘Restaurateur of the Year’ by Gayot.
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Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef J. Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen in Alsace, France. His formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill, 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.