About the Chef

A renowned chef in his own right, Jacques Qualin was handpicked by the world-famous chef and restaurateur, Jean-Georges Vongerichten, to serve as the Executive Chef at J&G Steakhouse. A native of the Franche-Comté region of France, Qualin first teamed up with Jean-Georges at his legendary namesake restaurant in NYC before moving to Arizona in 2009 to open J&G Steakhouse at The Phoenician. 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.

Hailing from France’s rustic, rural Franche-Comté region, J&G’s Executive Chef, Jacques Qualin started his career with hotel kitchen apprenticeship at age 16, before being lured to the bright lights of Paris to study under Michelin-rated chef Michel de Matteis. After landing a post at the prestigious three-star Restaurant 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 returned to the Vongerichten fold, happy to collaborate once again with his friend and to head up the Valley’s best steakhouse.