Chef Jacques Jean-Kaalstad
Personal Chef In Mascotte
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
|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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Parmesan shortbreads w/ tapenade & goat cheese creme
|Locally Sourced Hydroponic Micro Lettuce| |Fresh Pomegranates| |Toasted Pine Nuts| |Pear & Champagne Vinaigrette| |Blood Orange Segments| |Comte|
| 4 oz Eye of Ribeye| |Local Spiny Lobster Tails| |Pomme Puree| |Spring Onion Cognac Peppercorn Reduction| |Seasonal Vegetable| |Garnishes|
Creme Brulee|Seasonal Berries|Mint
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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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Cheese Gougeres Trumpet Ash
Fried Green Tomatoes Topped With Leafy Greens, Cherry Vinaigrette, Tomato Jam, Balsamic Reduction And Zesty Remoulade
Airline Chicken Cointreau Reduction, Sous Vide Annatto Marble Potatoes, Seasonal Vegetables
Chocolate Mousse Cake Ganache, Chocolate Covered Strawberry
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Arancinis w/ Arribiata & Preserved Lemon and mascarpone crème| Parmesan Reggiano Snow| Micros
Meatball Pomodoro|Parmesan
Parmesan shortbreads|Micro|Tomato jam|Balsamic glaze
|Fresh Mozzarella |Served w/ Heirloom Tomato Relish| |Balsamic Reduction| |Brown Butter Crostinis| |Micros|
Caesar salad Handhelds|Crisp Romaine| |House-made Caesar Dressing| |Parmigiana Reggiano| |Lemon Zest| |Heirloom Tomatoes|
Tomato Bisque|Creme Fraiche|Chives|Ciabatta
Bolognese|Slow Stewed Braised Beef in a Red Wine Tomato Reduction| |Served w/ Cavatappi|
Alfredo|Garlic Cream|Panko Breaded Chicken|Fresh Pasta|Herbs
Chicken Marsala|Parmesan Mash| Mushroom Demi| Chef selection of seasonal vegetables
Creamy Calabrian Chili Pappardelle with Sausage & Fennel
Pasture Raised Chicken Piccata|Wilted Spinach & Bacon Lardons|Meyer Lemon Caper Beurre blanc
|Almond & Honey Pannacotta| |Florida Honey| |Toasted Almond Chips| |Streusel| |Seasonal Fruits| |White Chocolate Ganache|
Tiramisu|Lady Fingers| Espresso Ganache |Vanilla Sorbet|
Ricotta Cheese Cake| Raspberry Coulis| Candied Lemon
Lemon Ricotta Cheesecake Waffle
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|Shawarma Rolled w/ |Tomato|Cucumber|Red Onion| |Pickled Red Cabbage| |Fresh Herbs| |Yogurt Dressing|
Naan & Hummus|Garlic Roasted Hummus|Cold Pressed Olive Oil
|Whipped Feta| |Roasted Strawberries| |Micro Basil| |Toasted Sourdough| |Cracked Black Pepper| |Olive Oil|
Marinated Castello & Kalamata Olives|Feta|Sourdough
Octopus|Calabrain Pesto|Tomato Confit|Radish|Romesco
Fried Calamari|Arribata|Lemon
Spinach Grilled Cheese
|Tuscan Chicken Roulade | |Feta Rice| |Fried Eggplant| |White Tomato Reduction| |Garnish|
|Mediterranean stuffed Salmon| |Orzo| |Seasonal Vegetables| |Balsamic Reduction| |Garnish|
|Grilled Kabobs|Creamy Tarragon Yogurt|Basmati Rice|Mediterranean Medley
|Lamb Chops|Sweet Potato Curry|Scented Basmati Rice |Garnishes|
Baklava Cheesecake
|Poached Pear| Pear Syrup|Sweet Biscuit|Vanilla Curd|Fig Gastrique|
Pistachio Orange Honey Cake
Ricotta Cheese Cake|Raspberry Coulis|Candied Lemon
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Parmesan shortbreads w/micro arugula tomato jam, balsamic glaze
|Autumn Squash Salad| |Kabocha Squash| |Candied Pecans| |Red Oak leaf & Mixed Greens| |Goat Cheese Crumbles| |Spiced Apples| |Apple Sherry vinaigrette|
|Salmon- Cooked Medium| Lemon Herb Brown Butter|Charred Brocolini|Mash|Micros
Creme Brulee|Seasonal Berries, Freeze Dried Berries, Mint
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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
View full menu
Parmesan shortbreads w/ tapenade & goat cheese creme
|Locally Sourced Hydroponic Micro Lettuce| |Fresh Pomegranates| |Toasted Pine Nuts| |Pear & Champagne Vinaigrette| |Blood Orange Segments| |Comte|
| 4 oz Eye of Ribeye| |Local Spiny Lobster Tails| |Pomme Puree| |Spring Onion Cognac Peppercorn Reduction| |Seasonal Vegetable| |Garnishes|
Creme Brulee|Seasonal Berries|Mint
View full menu
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
View full menu
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
View full menu
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