Chef Jean Georges Vongerichten is renowned for his restaurants around the world. Chef Jacques Qualin caught the attention of Jean Georges who hired him to serve as First Sous Chef at his renowned restaurant in New York which launched Vongerichten’s culinary empire. Originally from France, Chef Qualin began to work in hotel kitchens at 16 before going to Paris to work with at Restaurant Tallevent in Paris. When he came to America, he worked with Daniel Boulud at New York’s Le Cirque before going to work with Jean Georges. When Jean Georges decided to open a restaurant in upstate New York, Chef Qualin collaborated again with him and is now Chef de Cuisine at J & G Steakhouse.
Located at the Phoenician in the foothills of Camelback Mountain, J & G is known for its beautiful views, premium meats and a global selection of seafood. The French Onion Soup is classic and delicious. The famed Black truffle Cheese Fritters are an amazing start to a delicious meal. The seafood is fresh and unique. Roasted Icelandic Cod is served with a Parsnip Crust, Poblano Peppers and Lime Coconut Juice. Of course, the meat is amazing. Six Peppercorn Prime NY Steak topped with Blue Cheese is mouth-watering. Finish off with the Coconut Baked Alaska with an Aged Rum Flambe and you will feel like you have had the true meal from a classic steakhouse.
- AAA, 4 Diamond
- Zagat
- Gayot
Website: www.jgsteakhousescottsdale.com
Phone: 480-214-8000
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Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.