Chef Jacques Jean-Kaalstad
Personal Chef in Mascotte
Get to know me better
Elegant, precision to detail, professional.
From Executive Chef JacQues:
Specializing in modern french cuisine with flavor profile knowledge in several other cuisines!
20+ years working in the hospitality industry in multiple settings from casual, banquet, catering, & fine dining throughout my career.
Yes, we cater to most diets and restrictions!
You’ll love the flavor depth we create offering custom chef-crafted menus. That you help create and we elevate! Or perhaps looking for a tasting menu that can take you across the world ???? Right in your seat!
To start a menu consultation is required for our services to better actualize your event hopes.
As we navigate through the event needs & timeline. Coordinating your event with a positive and professional atmosphere for any occasion!
We’re dedicated to providing you with elegant service and mouthwatering food you’ll be talking about for years to come!
The best way to reach out to us is through our website or Instagram as we are on many platforms and we're catering many events!
“Looking Forward to Serving You!”
-inGenious Team

More about me
For me, cooking is...
An outlet for creativity, an artistic education of what we eat and the process that food goes through to reach our palate.
I learned to cook at...
I honed my skills through Professional culinary techniques, & working at some of Orlando's premium restaurants, & hotels!
A cooking secret...
Detail, Creativity, Passion
My menus
Cheese Gougeres Trumpet Ash
Arugula Salad|Fresh Ricotta|Prosciutto|Garlic Herb Vinaigrette|Grape tomatoes|Pickled Red Onions
Fried Green Tomatoes Topped With Leafy Greens, Cherry Vinaigrette, Tomato Jam, Balsamic Reduction And Zesty Remoulade
Crispy Pork Belly Bites with molasses glaze
New York Strip with charred corn succotash & buttered Yukon mash|Cabernet Cheese Crumble|Merlot Jus
Hanger Steak with chimichurri, roasted garlic potatoes & charred broccolini
|Ribeye|Pomme Puree| |Spring Onion Cognac Peppercorn Reduction| |Seasonal Vegetable| |Garnishes|
Chocolate Mousse Cake Ganache, Chocolate Covered Strawberry
Apple a'la Mode
Classic Chocolate Torte|Vanilla Ice cream
Crème Brûlée w/ Fresh Berries
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Cheese Gougeres Trumpet Ash
Fried Green Tomatoes Topped With Leafy Greens, Cherry Vinaigrette, Tomato Jam, Balsamic Reduction And Zesty Remoulade
|Charcuterie Board| |on the pass|Hand selected cured and smoked artisan meats & cheeses, jams, toasts, & seasonal fruit|
Airline Chicken Cointreau Reduction, Sous Vide Annatto Marble Potatoes, Seasonal Vegetables
|Black Cod| Butternut Squash Risotto|Soubise| Seasonal Vegetables| Micros
Chocolate Mousse Cake Ganache, Chocolate Covered Strawberry
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|Citrus Salad| |Candied Orange Peels| |Spiced & Toasted Walnuts| |Mixed Greens| |Sunshine Dressing| |6 Month Aged Manchego|
|Espresso Crusted Beef Carpaccio| Cracked Black Pepper Truffle Aioli
Octopus|Calabrain Pesto|Tomato Confit|Radish|Romesco
|Autumn Squash Salad| |Kabocha Squash| |Candied Pecans| |Red Oak leaf & Mixed Greens| |Goat Cheese Crumbles| |Spiced Apples| |Apple Sherry vinaigrette|
Ahi Tuna Crudo| Umami Soy Brine| Fried Rice paper| Scallions| Tobiko roe|Citrus Zest| Maldom| Garnishes
Canoas De Plátanos Maduros” |Roasted Maduros Stuffed w/Chorizo| |Chorizo Oil| |Salsa de Mojito| |Manchego Crema|
Chestnut Bisque|Creme Fraiche|Chives|Golden Chicken Stock
Pork & Veal Agnolotti|Fermented Ramp|Cream Sauce|Spring Onions|
|Beef Wellington| |Prosciutto| |Duxelle| |Whipped Mash| |Bordelaise| |Puff Pastry| |Seasonal Vegetables| |Garnishes|
|Black Cod| Butternut Squash Risotto|Soubise| Seasonal Vegetables| Micros
|Eye of Ribeye| |Local Spiny Lobster Tails| |Pomme Puree| |Spring Onion Cognac Peppercorn Reduction| |Seasonal Vegetable| |Garnishes|
|Seared Chilean Sea Bass in Brown Butter| |Sugar Cured Heirloom Grape Tomatoes| |Compressed Zucchini| |Parsnip & Turnip Puree| |Pickled Cipollini Onions| |Soubise| |Herb Oil| |Smoked Oak Maldon Salt| |Garnishes|
Escabeche Pork Tenderloin|Sauce of Culichi| |Incan Popcorn| |Pickled Red Onions| |Fresh Plantain Crisps| |inGenious Micro Blend of Amaranth, Mizuna, & Chervil|
Yaourt et patê aux Noisettes |Bourbon Vanilla Bean Yogurt Cheesecake| |Ladyfinger Crust| Topped w/ |Hazelnut & White Chocolate Ganache| |Candied Pecans| |Chocolate Caviar| |Edible Gold|
Passion Fruit Entrement|Meringue Bark|Passion Sponge
Apple a'la Mode
Creme Brulee Tart
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Potato & Bacon Croquettes | Pimento Purée | Garnishes
Mini Tartlets w/ Caramelized Onion & Goat Cheese
Gruyère-Stuffed Mushrooms
Mini Crab Bites w/ Lemon Aioli
Savory Parmesan Palmiers
Roasted Beet Salad w/ Citrus Vinaigrette
French Lentil Soup
Baby Greens w/ Candied Pecans & Stilton Blue Cheese dressing om Duxelle on Brioche Toast
Fish en Papillote | Lime-Garlic Steamed Seasonal Fish w/ Coconut Lemongrass Sauce | Orzo | Fried Candied Brussel Sprouts
Duck Confit w/ Thyme Jus & Roasted Garlic Mash
Pan-Seared Chicken w/ Herb Butter Chef Choice Sides
Vegetarian Ratatouille
Toffee Caramel Crunch Cake
Chocolate Soufflé
Strawberry Mille-Feuille
Apple Tarte Tatin
Vanilla Bean Panna Cotta
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Mini Yorkshire Pudding Bites w/ Roast Beef & Horseradish Cream
Cheddar & Chive Scones
Smoked Salmon Tea Sandwiches
Savory Sausage Rolls
Warm Tomato Tart w/ Basil Pesto
English Garden Pea Soup
Roasted Beetroot Salad w/ Goat Cheese
Stilton & Walnut Salad
Macho Salad | Red Leaf Lettuce | Rotisserie Chicken | Tomatoes | Dates | Avocado | Croutons | Lemon Champagne Vinaigrette
Fish & Chips | Twice Fried Chips | Mushy Peas | Chef Crafted Tartar Sauce
Steak & Ale Pie
Roasted Herb Chicken w/ Gravy & Seasonal Vegetables
Bangers & Mash w/ Onion Gravy
Shepherd’s Pie
Biscoff Mousse Cake
Sticky Toffee Pudding
English Trifle
Bread & Butter Pudding
Lemon Posset w/ Shortbread
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Garlic Ciabatta topped w/ Italian Salad
Mozzarella | Served w/ Heirloom Tomato Relish | Balsamic Reduction | Brown Butter Crostini | Micros
Pecorino Potato Croquettes w/ Fresh Preserved Lemon Ricotta
Eggplant Caponata
Prosciutto & Melon Skewers
Caesar Salad | Crisp Romaine | House-made Caesar Dressing | Parmigiana Reggiano | Lemon Zest
Meatball Pomodoro|Parmesan
Ravioli| Cream Sauce | Shaved Parmigiano Reggiano | Garnishes
Whipped Ricotta Bruschetta w/ Honey & Thyme
Arancini with Pomodoro Sauce
Ragu | Slow Stewed Braised Beef in a Red Wine Tomato Reduction | Served w/ Cavatappi
Creamy Alfredo | Roasted Garlic Cream Sauce | Shaved Parmesan (shrimp, chicken or Vegetarian)
Chicken Parmesan Crusted in Parmesan and Herbs | Served w/ Linguine | 8 Hour Marinara |
Sous Vide Chicken Breast w/ Mushroom Demi | Risotto | Roasted Vegetable Medley
Pork Milanese Served w/ Arugula | Parmesan Cream | Lemon Segments | Twice Fried Potatoes
Cherries Poached in Red Wine w/ Mascarpone Cream
Frozen Chocolate Chip Meringata w/ Espresso Ganache
Tiramisu
Affogato w/ Vanilla Gelato & Espresso Ganache
Panna Cotta w/ Strawberry Coulis
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Jumbo Blackened Shrimp Gouda and Parmesan Coarse Grits with New Orleans BBQ Sauce
Gouda and Parmesan Coarse Grits with New Orleans BBQ Sauce
Twice-Fried Potatoes Maple Spiced Sausage Homemade Buttermilk Biscuits
Maple Spiced Sausage
Buttermilk Biscuits
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Mother Earth Fruit Platter
Cheesy Scrambled Eggs
Candied Suga Spice Hickory Thick Cut Bacon
Twice Fried Breakfast Potatoes With Herb Compound Butter Tossed With Toasted Black Pepper Seasoned To Perfection Finished With Fine Herb Compound Butter
Waffles With Brown Butter Maple Syrup
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Chef Jacques's reviews
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