Meet The Chefs Behind Brasserie JO's Classic French Cuisine

Bon Appetit, Boston

Brasserie JO is led by the talented Chef J. Joho, who began his culinary career at the tender age of six, peeling vegetables in his aunt's restaurant kitchen. Today, Chef Joho has been recognized by The New York Times and USA Today for his elegant cuisine that honors French technique and tradition. Chef Joho trained as an apprentice at the acclaimed L'Auberge de L'Ill in Alsace, France and continued his career across Continental Europe before opening restaurants in Chicago, Las Vegas and, of course, Boston. 

Joining Chef Joho in the kitchen of our Back Bay Boston restaurant is Nicholas Calias who has over 20 years of culinary experience pairing an artistic and creative talent with strong leadership roles. Most recently a General Manager for Eurest Compass Dining, the world’s largest corporate dining organization, Calias was responsible for the day-to-day operation of three units feeding over 4,000 people daily. Nicholas holds an Associates Degree in Liberal Arts from Newbury College and was recently awarded the 2013 Epicurean Club & American Culinary Federation Boston Chef of the Year.