ntroduced to a lifelong love of intense flavour in the Virgin Islands, Chef
Jacqueline Frazer, who was born in St. Thomas, learned her early cooking
skills at the hands of her mother and grandmother. Exposure to kitchen
operations came in her father's restaurants in St. Thomas and New York,
where she received her formal culinary education at the prestigious Culinary
Institute of America in Hyde Park, New York. Her extensive experience in
Hotels and Restaurants has included positions with both hotels and signature
restaurants in Washington DC and New York City, where she became the first
female Executive Sous Chef in the history of the Sheraton St. Regis.
Chef Jacqueline has served as Personal Chef for hotel entrepreneurs Harry
and Leona Helmsley, and for international media and publishing magnate
Randolph A. Hearst, in addition to catering corporate, private and VIP events
for major corporations, charitable organizations and prominent individual
clients since 1988.
As Executive Chef/Owner of Command Performance, Chef Jacqueline is
bringing her extensive capability, as well as her long-standing emphasis on
truly delicious food and spectacular service, to a larger and even more
demanding special event audience.