BIOGRAPHY: Jacqueline L. Frazer
Jacqueline L. Frazer is a world-class chef whose distinctive flair for service, broad menu repertoire, and imaginative presentation style have earned her a place as one of the most sought after chefs in the New York metropolitan area, for private dining, business entertainment, and V.I.P. events.
Chef Jacqueline is a 1984 graduate of the Culinary Institute of America. She gained extensive experience following graduation as a chef in the Hotel, Restaurant, and Food Service industries, most notably as
Chef de Partie Tournant at The Regent Hotel, Washington, D.C., and Chef de Partie and Pastry Chef at The Mayfair Restaurant, Washington, D.C. in 1984 -1985, under the renowned Chef Günter Seeger; Sous Chef
at The Jefferson Hotel, Washington, D.C. 1985 -1986; and the first female Executive Sous Chef at The St. Regis Hotel, New York , from 1987 until its closing in 1988 for extensive renovation. During 1987, Ms Frazer also conducted extensive research on French Cuisine at notable 2 and 3 star restaurants in France.
During 1986 - 1987, Ms Frazer served as Personal Chef for real estate and hotel entrepreneurs Leona and Harry Helmsley, in the U.S., as well as on trips out of the country. She again worked as personal chef for Mrs. Helmsley in 1997 - 1998.
From 1988 - 1997, Ms Frazer was the Personal Chef of international media and publishing magnate Randolph A. Hearst and Mrs. Veronica Hearst, handling special event receptions, luncheons, and dinners for up to 200 guests, at the Hearst’s Manhattan residence, their Westchester property, and the 86,000 acre estate in northern California.
As Executive Chef and owner of Command Performance Catering, Chef Jacqueline has provided private chef services and full-spectrum business entertainment catering since 1988 for private, corporate, and institutional clients, including: Black Enterprise publisher Earl G.Graves, philanthropist Donald and Mrs. Shelley Rubin, financier Mario Baeza, NY Event Planner Eventsful, Inc. and many other prominent private clients in the New York area.
Chef Jacqueline was honored by being chosen as Guest Executive Chef in charge of creating and supervising execution of a charity fund raising cocktail reception and four-course dinner for 500, hosted by Mercedes Benz, at their U.S.A. manufacturing headquarters in Birmingham, Alabama.
She has been a corporate member of The Culinary Institute of America , and served as an active board member of the Institute’s Alumni Committee from its inception in 1986 until 2007.
Chef Jacqueline L. Frazer 111 West 120 Street 2nd Floor New York NY 10027 Phone: 646-698-1325