Joss Cuisine is the offshoot of Joss/Chinese Haute Cuisine, one of Los Angeles' best kept secrets for twenty years. The new restaurant continues the culinary style of the original.
The kitchen is helmed by Golo Kwokson Yu who has been with Joss since 1988. He started as an assistant to the amazing and renowned chef Lao Ying Chieh, who retired after passing on her special recipes and unsurpassed methods to her talented protege. Golo ascended to become Chef de Cuisine in 1993 and oversaw the successful kitchen until it closed last year. Cecile T'ang, founder of Joss, remains an integral part of this winning team.
As part owner of Joss Cuisine, Golo toured all the major culinary capitals of China and came to the conclusion that the most exciting direction for the new restaurant will be to return to the rich heritage of fine Chinese cuisine. Keeping in mind today's health-conscious eating habits, Joss Cuisine will draw on the traditional recipes, many with herbal elixir ingredients valued for hundreds of years, and present them to the smart sensible diners of today.