After graduating from San Diego State University and culinary school, Jo Chan accepted her first job at Nobu Fifty-Seven in New York City.
From there, she went on to cook at some of the best restaurants in New York City. She worked under Jonathan Waxman at Barbuto in the West Village, served as Executive Sous Chef at Upland, and finally, after a brief stint at Red Rooster, went to Scandinavia as the travelling Executive Chef for James Beard winner Marcus Samuelsson.
Chef Jo then moved to Austin, where she rose to the position of Executive Chef at Eberly. In her time in this city, she has developed a genuine love and appreciation for the local culinary community, and has been humbled by the ways Austin, and Texas, has claimed and embraced her back. It felt only appropriate that when she competed on Season 19 of Top Chef, it was set in Houston, where Chef Jo smoked briskets, battled dinosaurs, and cooked for many of her childhood heroes.
On her return to Austin, she was proud to partner with local legend, Steph Steele of Tiny Grocer, to create Bureau de Poste, a brasserie-style French restaurant featuring the highest quality ingredients served in a casual setting. Chef Jo lives with her beautiful wife, Leah, who is an English professor at Texas State University, and their two perfect dogs, Blue and Luna.