About the Chef

J&G Steakhouse Executive Chef, Jacques Qualin, trained under the world-famous chefs, Jean-Georges Vongerichten and Daniel Boulud, before being hand-selected to serve as the opening chef at J&G in 2009. A native of France’s rustic, rural Franche-Comté region and an avid outdoorsman, Qualin takes pride in preparing and serving the finest cuts of meats and seafood at J&G Steakhouse, accented with freshest seasonal ingredients and bold Asian and American flavors.

Starting his career with hotel kitchen apprenticeship at age 16, Qualin was lured to the bright lights of Paris to study under Michelin-rated chef Michel de Matteis, before moving on to the Michelin three-star, La Tour D’argent. After landing a post at the three-star Restaurant Le Taillevent, described by The New York Times as, “the best in Paris, if not all of France,” Qualin learned under celebrated chef Claude DeLigne before jumping the pond in to work for another French icon — Daniel Boulud at New York’s Le Cirque.

Eventually Qualin’s considerable culinary talent captured the attention of Jean-Georges Vongerichten, who hired him to serve as First Sous-chef at Vongerichten’s AAA Five Diamond and Mobil Five Star Jean Georges Restaurant, the restaurant that launched Vongerichten’s growing empire. After leaving to helm his own fine-dining restaurant in upstate New York, Qualin decided to take on a new challenge, moving to the desserts of Scottsdale to open his now award-winning J&G Steakhouse.