While Jean-Marie Josselin, owner and executive chef of Las Vegas’s Euro-Pacific 808 restaurant, may have been born in picturesque Chamonix, France (a popular European skiing and mountain climbing destination near Mt. Blanc), his parents, both doctors, were not French born: his mother was German and his father Portuguese. This imbued Josselin’s childhood with a unique cultural perspective and perhaps sparked Josselin’s original, globally influenced culinary style.
The Beginnings
At the age of 15, while serving an apprenticeship at L’Escargot, a local Chamonix bistro, Josselin realized he liked what he was doing, and Voila! a chef was born. Deciding that a culinary career was his ambition, Josselin arrived at the gastronome’s Mecca – Paris, and worked at Montorgueuil, located in the old Les Halles quartier, an area once renowned as Paris’ open-air marketplace.
While at Montorgueuil, Josselin was approached by an American businessman and offered an opportunity to move to the United States to work as a chef for a French restaurant in the St. Louis, Missouri area. This became the springboard for moves to different cities and career opportunities throughout the U.S. Josselin’s notable career moves included positions as a chef at Dallas, Texas’ luxurious The Mansion at Turtle Creek, and at Los Angeles’ elegant Bel-Air Hotel. While at the Bel-Air, Josselin set the gold standard for room service – a 15-minute turnaround time for all orders! Not an easy task at such a sprawling establishment.
Toward Independence
In 1990, Josselin felt he was ready to do his own thing and chose to open up his first restaurant, A Pacific Café in Kapaa, Kauai. There, Josselin showcased a new trend in cuisine – Hawaiian regional cuisine – that he had originated in the late 80s. Drawing upon his classic French training for the foundation, Josselin infused his cooking with an inspired use of spices and techniques from Pan-Asian cuisine—this became his signature style. Opening up one or two new restaurants per year over the next few years, soon Josselin was presiding over seven restaurants throughout the Hawaiian Islands including Oahu and Maui.
Along the way, Josselin received recognition from prestigious culinary institutions for his innovative culinary style and use of fresh, organic ingredients. The James Beard Foundation nominated him three separate years for "Best Chef of the Northwest"; Bon Appetit magazine singled out A Pacific Café as "one of the best restaurants in the country"; and Condé Nast Traveler chose A Pacific Café as one of its "50 Choice Restaurants Around the Country."
Settling Down
Recounting how he chose Las Vegas as the site for his first mainland venture, Josselin recalled that it was Caesar’s Palace who proposed the suggestion. “It was a good time to open at the hotel,” he explained, adding, “it’s been a successful partnership for eight years. We have a good relationship with Caesar’s. They’ve been good to us.”
For anyone who wonders why “808”? Josselin named this establishment after the 50th state’s area code, perhaps as a tribute to his adopted home.
808 has proven as successful as Josselin’s previous restaurants. “There isn’t anything else similar in Las Vegas,” commented Josselin. “We have a loyal following. We want to make people feel they’re at home and give them a really good product.” Obviously, Josselin’s hospitality – as well as culinary – formula works.
When asked about the cuisine served at 808, Josselin explained, “It’s all about layers.” The philosophy behind his inventive dishes rests on the use of about four key spices – to keep the spices subtle and never overpowering.
Imbuing his culinary creations with flavorful ingeniousness and deft flair, Josselin’s personal style, however, is minimalist. Looking around 808, the restaurant is elegant and chic, though spare with decorative appointments, thereby allowing the cuisine to headline in this Vegas act. The same can be said of Josselin’s manner. Gracious and cordial, Josselin recognizes the importance of teamwork where everyone plays an important role, as co-stars, rather than supporting cast.