Exceptionally skilled culinary artisans![J&G Steakhouse window seat at dusk]()
Exceptionally skilled culinary artisans
Rebecca Tillman, Executive Chef
Rebecca Tillman is a passionate and innovative culinary leader, known for her distinctive cuisine, refined presentation, and unwavering commitment to exceptional service. She currently serves as Executive Chef at both The Phoenician, a AAA Five Diamond resort, and The Canyon Suites, a Forbes Five Star and AAA Five Diamond property.
Rebecca’s culinary career spans more than two decades, during which she has held leadership positions at some of the most prestigious resorts in the country. Most recently, she was Executive Chef at The Ritz-Carlton Bacara in Santa Barbara. She began her journey in hospitality in 2000 at The Arizona Biltmore while still attending culinary school—an early start that laid the foundation for a remarkable professional path.
Over the years, Rebecca has served as Executive Chef at both the Biltmore House and The Inn on the Biltmore Estate in Asheville, North Carolina; Executive Sous Chef at Destination Kohler – The American Club in Wisconsin; and Executive Chef at Pointe Hilton Squaw Peak Resort in Phoenix. In 2017, she joined The Phoenician team as Executive Sous Chef, playing a pivotal role in the transformation and reimagining of many of its dining outlets. Today, she returns as Executive Chef, leading the resort’s culinary vision with creativity and precision.
Rebecca holds a degree in Hospitality Administration from Northern Arizona University and earned her Culinary Arts degree from the Art Institute of Phoenix in 2001. Beyond the kitchen, she is deeply committed to mentoring the next generation of culinary talent. She serves as a national board member and chef mentor for the Careers Through Culinary Arts Program (C-CAP), is active in the Chefs in School initiative, and contributes to several industry advisory boards. She is also a proud member of Les Dames d’Escoffier, an international organization honoring women leaders in food, fine beverage, and hospitality.
With a proven track record of leadership, innovation, and community involvement, Rebecca Tillman continues to elevate the culinary experience at The Phoenician, inspiring both her team and guests alike
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.