Chef Jacques Qualin grew up in the mountains of the Franche-Comté region of Eastern France.  He started his career over twenty years ago as an apprentice, cooking in a cozy auberge in the county side.  Later he went to Paris, where he worked in some of the best 3-star Michelin restaurants in Paris.  Chef Jacques worked in New York City for 10 years where he continued to cook in the best restaurants in the city.  It was at Restaurant Daniel and Jean-Georges Restaurant, two of the highest rated restaurants in the City where he learned to understand the tastes and preferences of the American palate.  In 2000, Chef Jacques headed the kitchen of one of New York's most respected and established  restaurants, Le Périgord.

     Chef Jacques' work was has been recognized and applauded by all New York City's prominent restaurant critics; and now some of the Hudson Valley's most prominent critics, have been particularly taken with Chef Jacques' innovative style of cooking.  He is known for combining ingredients from his Franche-Comté background with the products from the Hudson Valley purveyors and farmers.