For this week’s Feature Friday, meet …
NAME: Jacques Qualin
TITLE/COMPANY: Executive Chef, J&G Steakhouse
WEBSITE: jgsteakhousescottsdale.com
Jacques Qualin is a native of France’s rustic, rural Franche-Comté region and an avid outdoorsman. Early in his career, he worked with several well-regarded, award-winning chefs, including Michelin-rated chef Michel de Matteis, the celebrated Claude DeLigne, French icon Daniel Boulud, and the world-famous Jean-Georges Vongerichten.
Chef Qualin eventually branched out to helm his own fine-dining restaurant in upstate New York before being hand selected to embark on a new challenge, moving to the deserts of Scottsdale in 2009 to open the now award-winning J&G Steakhouse. Here, he prepares fine cuts of meats and seafood, accented with fresh seasonal ingredients and bold Asian and American flavors.
The moment you realized you wanted to be a chef was …
From my childhood, I was fascinated watching my mother cooking such wonderful food. I also enjoyed reading culinary books.
You were born in France, trained under the world-famous chefs Jean-Georges Vongerichten and Daniel Boulud, ran your own fine dining restaurant in New York, and then were hand-selected to serve as the opening chef at J&G Steakhouse in 2009. Did you ever think you’d be leading a restaurant in Arizona?
No, I didn’t think I’d ever be leaving New York for Arizona. However, the first time I came to Scottsdale, I was amazed by the open country. I was also intrigued by the challenge of cooking out west.
The thing you love most about cooking is …
There is always something new to learn about products or technique.
Your favorite ingredient to cook with is …
Chilis or hot peppers are a key ingredient in all my recipes. They bring a level of heat and flavor, which makes the food more interesting to eat.
Three reasons why someone should dine at J&G Steakhouse …
The view! It has nothing to do with the cuisine, but the location enhances the whole dining experience. J&G Steakhouse is on the fifth floor of The Phoenician, with the most stunning views in the Valley. Floor to ceiling windows provide panoramic views of the resort, the city skyline, and mountains.
The food, of course! We have a great variety of dishes, changing seasonally, and we use some of the best, highest quality ingredients.
The beef (and seafood)! As a steakhouse, we put an extreme amount of focus into the quality of our cuts of meat. J&G Steakhouse serves exquisite Prime beef, as well as a variety of grass-fed offerings. For those seeking a lighter option or a complement to their steak, we also have outstanding seafood. A wide variety of seafood is flown in fresh from all over the globe.
The one food you could never give up is …
Cheese! Coming from a region of France well known for it, I like to use it in many of my recipes. Two of our luxurious, signature side dishes where cheese is the star include J&G lobster shells and cheese and potato gratin with Comte.
One cooking tip you can share?
Don’t be afraid to season your steaks well with salt and pepper, as it makes all the difference.
Favorite places around Scottsdale?
Hiking all the trails nearby. Going to a horse show at WestWorld. Spending some time at the range. Of course, trying all the different restaurants Scottsdale has to offer.
If you weren’t a chef, you’d be…
A game and fish warden. I’ve always been an avid outdoorsman.
