While visitors to our steakhouse would be lucky if they were able to steal a glimpse of Chef Jacques Qualin, there’s no doubt that this French-born Chef plays an extremely vital role in our restaurant ecosystem. Learn a bit about our Chef de Cuisine, Chef Jacques Qualin.
From France to Phoenix
Chef Jacques landed in the states by way of Eastern France. His move was sparked by the desire to see New York City. He has been here for more than 20 years, but there are still some things Chef Jacques misses about his old home, like the cured meats and some specific cheeses that aren’t so easy to come by in the U.S.
Culinary Career
Chef’s culinary career spans decades. Chef Jacques first started out in the kitchen when he was just 16 years old with a hotel kitchen apprenticeship. Next, he would make a move to Paris, France to study and fine-tune his culinary craft under Michelin-rated Chef Michel de Matteis. He would then go on to land a post at the prestigious three-star Restaurant Taillevent, which has been described by the New York Times as “the best in Paris, if not France.” From here Chef Jacques traveled to the United States to work for yet another well-regarded French icon, Daniel Boulud, at Le Cirque in New York City.
Opening J&G Steakhouse
In 2009 Chef Jacques relocated from New York City to Phoenix to open J&G Steakhouse. In fact, Chef Jacques Qualin was hand-selected by the famous restaurateur and chef Jean-Georges Vongerichten to serve as Chef de Cuisine. One different he notes between Vongerichten and Boulud is that they each had two different styles. Boulud has a traditional French-style of cooking which can be found reflected in his cooking, while Vongerichten, who has a French base, also implements Asian influences to make the best of both. Guests to J&G can expect the freshest seasonal ingredients and bold Asian and American flavors in Chef Jacques cooking.
