bio
When cultural convictions and human values give life to a committed and striking street food.
Joannes is passionate about sports,
Joannes is passionate about sports, particularly US sports like the NBA and the NFL, where Michael Jordan and Brett Favre are his favorite players. Son of a rugby-playing father, he started rugby at the Nîmes Rugby Club at the age of 6. Coming from a family of winemakers and epicureans, he was introduced early on to “garden products” by his great-aunt, who grew all possible regional vegetables in each different season. He naturally developed a secondary passion for “the good things,” with pasta being the star of his childhood plates. But that’s not all—his uncle is also a truffle farmer, educating his palate with different products and introducing him early on to the “magic” of fine dining, as he called it at a very young age. As he grew older and became independent from the family nest, he discovered post-match gatherings with friends and, like many young people his age, they would grab street food on the go before heading out for the evening. This is where his love story with street food truly began. He tasted and tested new spots whenever he could, becoming genuinely passionate about what these dishes represent from a cultural and historical perspective, beyond just the act of eating.
After initially pursuing a professional career in sports (he obtained his STAPS EM degree in 2013), he quickly redirected his focus towards a BTS in nutrition to try to combine his two passions: sports and food. It was during this time that he discovered daily cooking classes, where he learned the fundamentals of French gastronomy. It was a revelation!
In 2018, after four hours of weekly cooking sessions and two years of working as a freelancer, he finally decided to embrace his passion for the restaurant industry and launched his first venture with a friend. It was a traditional cuisine business with a carefully curated wine list, which he enjoyed creating with his cousin, Robin Bastide, who had taken over the family estate, Domaine de l’Olivier, in Saint Hilaire D’Ozilhan in Gard.
A few months later, the taste for adventure called him again, and he took on a new challenge. He decided to work with Thibaud Desimeur, a chef in Nîmes, where he “learned a lot of new things.” In October 2020, after working with Thibaud, he bought his restaurant in the Halles de Nîmes and opened “Chez Jo.” Then came the second wave of COVID-19. No more rugby, and the business was at a standstill. Perhaps it was a sign—it was necessary to return to his first love, street food, to offer takeout. So, with his team, they worked tirelessly, creating new recipes every week. He did extensive research, read a lot, and watched documentaries to immerse himself in the “street culture” he loved so much. Despite making good use of this time, something was still missing: competition. With sports at a halt, he decided to challenge himself by participating in the French Burger Cup—a winning bet, as he took home all the prizes! French Champion and the public’s favorite! This marked a new turning point in his professional life.
Everything happened very quickly. Alongside Benoît Sanchez (winner of the World Burger Contest the same year at Sirha) and Thibaud, his friend and mentor, they entered the World Championship in Dallas in November 2022. They came close to victory, finishing as the world’s runners-up.
That same year, he launched Aquesteko, a casual snack bar in Nîmes’ SMAC Paloma, where most of the city’s concerts take place. This allowed him to cook for artists like Bigflo & Oli. Ultimately, through various experiences, he found himself in the place he may have always subconsciously wanted to be.
From French Champion to World Champion
2023 marked an exceptional turning point in the career of Joannès Richard. After years of dedication and culinary innovation, his talent and creativity were recognized on the international stage. In Dallas, at the prestigious World Burger Championship, Joannès and his team shone, winning the supreme title. This victory is not only a personal triumph for Joannès but also a celebration of his passion for street food and his commitment to authentic, high-quality cuisine. This global success is the result of hard work, relentless exploration of flavors, and a drive to push the boundaries of street food. For Joannès, this title of World Burger Champion is a recognition of his culinary artistry and a tribute to his unique journey, from the streets of Nîmes to the pinnacle of global gastronomy.
And Now ?
It is difficult to predict the future. Committed to an association (Les Nîmoises) that helps children in extreme poverty and dedicated to anti-waste and eco-friendly practices through his cooking, he dreams of combining all of this into a single establishment: an ethical, environmentally-friendly street food restaurant.
“Because above all, we must not lose sight of the fact that the essential things in all of this are people and the environment.”