Exceptionally skilled culinary artisans![J&G Steakhouse window seat at dusk]()
Exceptionally skilled culinary artisans
Richard Boyer, Executive Chef
Experienced in the award-winning culinary operations of this Marriott Luxury Collection property, Boyer spent part of his early career working with Chef Alessandro Stratta at its former Five Diamond modern French restaurant, Mary Elaine’s.
Prior to returning to the AAA Five Diamond resort, Boyer served as culinary director and executive chef for the Forbes Five Star/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis. While there, he led a team of 120 associates, overseeing its 12 venues as well as its banquet operations and production and demonstration kitchens. His extensive career has also included the position of chef de cuisine for both 27 Ocean Blue at the Five Star Boca Raton Resort and Club; and Wright’s at the Arizona Biltmore.
A member of The American Culinary Federation and the Chaîne des Rôtisseurs, Boyer received his degree from the New England Culinary Institute. Early in 2014, he was the guest chef for the Champions Dinner at the Masters Tournament at Augusta National Golf Club.
Jacques Qualin, Executive Chef at J&G Steakhouse
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 Steakhouse 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 the 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. After landing a post at the prestigious 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 desert of Scottsdale to open his now award-winning J&G Steakhouse.