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Meet the Chefs at Brasserie JO Restaurant

The Culinary Talent Behind Our Savory Menus

Brasserie JO, a sought-after restaurant in Boston, MA, invites you to taste the carefully-created cuisine of one of the world’s greatest culinary talents, Chef J. Joho. Having started his culinary career at the age of six, peeling vegetables in his aunt’s restaurant kitchen, Chef Joho now has establishments in Chicago, Boston and Las Vegas. Having trained as an 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. Dedicated towards offering one of the most authentic experiences among French restaurants in Boston, Chef Joho elegantly balances unexpected flavor combinations that have led to a number of nominations and awards including having been named the James Beard Foundation’s “Best American Chef: Midwest” and having earned raved reviews by The New York Times and USA Today alike.

Joining Chef Joho in the kitchen of our Back Bay Boston restaurant is Nicholas Calias. With over 20 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for the past 8 years. Chef Calias was awarded 2013 Chef of the Year from The Epicurean Club of Boston & American Culinary Federation. 

Nicholas received his Certification through the American Culinary Federation as a Certified Executive Chef in 2008 & Certified Culinary Administrator in 2014. Nicholas sits on three culinary boards supporting students from high school to college, he is very involved with raising money for scholarships for students, and he participates in judging for the Mass Pro Start as well as the NH Skills competition. Nicholas is an active member of The ACF, Nicholas also and is active in Share our Strength as well as many green initiatives at Brasserie JO which is the highest scoring green certified restaurant in Mass. Chef Calias also sits on the Board of Directors for The MRA Education Federation as well as being on The Board of Trustees for Le Cordon Bleu College.

Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef’s Task Force. Nicholas had his initial role as an Executive Chef at The Beach House Restaurant in Hampton, New Hampshire.