Jean-Marie Josselin

Last updated
Jean-Marie Josselin
Culinary career
Cooking style Hawaii regional cuisine and American
Current restaurant(s)
Website Jo2

Jean-Marie Josselin is a renowned chef who was one of the pioneers of Hawaii regional cuisine. He authored A Taste of Hawaii. [1]

Contents

Early life

Josselin was born in Chamonix, France. After an apprenticeship at a local bistro, he decided to move to Paris and train as a chef. He studied at the Lycee Hotelier de Paris and worked at the Montorgueuil until he was approached by an American businessman to work in a restaurant in the United States. [2]

Career

He began working in St. Louis, Missouri in 1982, then moved from restaurant to restaurant. [3] Josselin moved to Hawaii and began making food that fused the cuisines of Hawaii's many ethnic groups in 1985. [4] In 1990 Josselin opened a restaurant in Kapaa, Kauai. He opened several other restaurants, then suddenly sold all of his restaurants and went on hiatus. [4] By 2015, he had opened three restaurants in Kauai and a restaurant in Las Vegas. [5]

Related Research Articles

Masaharu Morimoto Japanese chef (born 1955)

Masaharu Morimoto is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.

Cuisine of Hawaii Food and drinks from Hawaii

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

Alain Ducasse French-born Monégasque chef

Alain Ducasse is a French chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.

Jean-Georges Vongerichten French-American chef

Jean-Georges Vongerichten is a French chef. Vongerichten commands restaurants in Miami Beach, Las Vegas, London, Paris, Shanghai, and Tokyo, as well as New York's Jean-Georges restaurant and Tangará Jean Georges in São Paulo's luxurious Palácio Tangará, by Oetker Collection. He is also the head chef of Eden Rock, St Barths. Vongerichten is the author of five cookbooks, two with Mark Bittman.

Taillevent (restaurant) Restaurant in Paris

Taillevent is a restaurant in Paris, founded in 1946 by André Vrinat, and now owned by the Gardinier family.

Blossoming Lotus is a counter-service vegan restaurant in Portland, Oregon, U.S. It was founded in Kapa'a, Hawaii, in 2002. At its peak the company had three restaurants, but now only operates in Portland.

Joachim Splichal is a celebrity chef based in Los Angeles, California. In 1991, he was declared "Best California Chef" by the James Beard Foundation. Four years later in 1995, he was inducted into their "Who's Who of Food & Beverage in America". Splichal is best known for his fine dining restaurant Patina located in the Walt Disney Concert Hall, his chain of Pinot restaurants, and the Patina Restaurant Group.

Troisgros family French restaurant and hotel

Troisgros is a French restaurant and hotel with a primary location in Ouches and additional affiliated restaurants in Roanne and Iguerande, in France.

Matsugen Restaurant in New York, United States

Matsugen is the name of several Japanese restaurants owned by the Matsushita brothers located in Tokyo, Hawaii, and New York City). The New York Matsugen is co-owned by the Matsushita brothers and Jean-Georges, and received three stars from the New York Times.

Gilles Epié French chef

Gilles Epié is a leading French chef. He was the youngest chef to receive the Michelin Star when he was 22 years old. He was the owner and Executive Chef of Citrus Etoile restaurant in Paris near the Champs-Elysées with his wife, Elizabeth Epié from 2005 to 2017. Currently, he is the Executive Chef/Director of L'Avant Garde restaurant in Georgetown, a classic French restaurant with healthy cuisine, set in an elegant modern decor.

Stewart Woodman is an American chef. His flagship restaurant, Heidi's, was ranked the best restaurant in Minneapolis. His cooking style is Modern American and French Technique. He was educated at Southern Alberta Institute of Technology in Calgary, Alberta, Canada.

Peter Merriman is a chef, restaurateur and one of the original 12 founding chefs of Hawaii regional cuisine. In 2011, he and the other Hawaii Regional Cuisine chefs were inducted to the Hawaii Restaurant Association Hall of Fame.

Jean Michel Diot

Jean-Michel Diot is a French chef and restaurateur at Tapenade Restaurant. Chef Diot has received high recognition such as Best Chef in America and America's Finest Restaurant while holding his first French bistro creation in America, Park Bistro, and has received recognition as the Exemplary Achievement in the Culinary Art by Gault Millau.

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".

Beverly Gannon

Bev Gannon is a Hawaiian cuisine chef, restaurateur and author. She is one of the dozen chefs credited with the development of Hawaii regional cuisine in the 1990s. Her restaurants on Maui include Hali'imaile General Store, Joe's Bar & Grill, and Gannon's. Several of her cookbooks have been published.

Antoine Westermann French chef (born 1949)

Antoine Westermann is an acclaimed French chef born in 1949 on the Northeast border of France in the Alsatian town of Wissembourg.

Jean-Robert de Cavel French-American chef

Jean-Robert de Cavel is a celebrity chef in Cincinnati, Ohio. He was Chef de cuisine at The Maisonette from 1993 to 2002, Executive chef at Jean-Robert at Pigall's from 2002 to 2009, and currently operates Jean-Robert's Table, Le Bar a Boeuf and French Crust Cafe. He and his wife founded the de Cavel Family SIDS Foundation, which runs Eat.Play.Give: Friends and Family SIDS Brunch, a culinary event that is the country's largest SIDS fundraiser.

Leopold Mourier Life of a 19th century French philanthropist

Léopold Étienne Mourier, Legion d'Honor (1862–1923) was a French chef, restaurateur, gastronome, and philanthropist.

<span class="mw-page-title-main">Mère (restaurateur)</span> Female cooks of the 18th through 20th centuries in France

Mère is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Mère Brazier, is regarded as "the mother of modern French cooking".

Bruno Menard is a French chef. Early in his career, he became executive chef at the restaurant Tatou Tokyo, from which he was invited to compete on Iron Chef. He began to experiment with combining French and Japanese cuisine when he took over as chef at the Ritz-Carlton in Osaka. He then took over "The Dining Room" restaurant at Ritz-Carlton in Atlanta and was awarded five stars by Mobil Travel Guide and five diamonds by AAA guide. In the early 2000s, he moved back to Tokyo to take over as head chef at L'Osier, earning 3 Michelin stars. After L'Osier closed in 2011 for repair, he left the restaurant to start a consulting firm and has judged on MasterChef Asia. He has also been president of Bocuse d'Or Singapore and helped found the Bocuse d'Or Singapore Academy. Saint-Cyr-sur-Loire, France named a street after him—Rue Bruno Menard.

References

  1. Original HRC Chef Profiles Honolulu Magazine
  2. "Jean-Maarie Josselin". tableagent.com. Retrieved 2019-08-18.
  3. "Jean-Marie Josselin & JO2". Great Chefs. Retrieved 2019-08-18.
  4. 1 2 Zickos, Coco (2015-11-25). "Born To Cook". MidWeek Kaua'i. Retrieved 2019-08-18.
  5. Moriki, Darin (May 19, 2015). "Chef Jean-Marie Josselin to run the Coco Palms' Seashell Restaurant on Kauai". www.bizjournals.com. Retrieved 2019-08-18.