Chef Jacques Fox, CEC, CHE Executive Chef

Born in North Africa “Sidi-Bel-Abbes” and Raised in France by Polish Grand-Parents, Chef Jacques Fox Demonstrated an Early Aptitude for Cooking Even Before He Graduated From High School in 1973. After Graduation, Chef Jacques Attended a Two Years Culinary Program at College D’Enseignement Technique, Le Marquisat in Tulle, France. Chef Jacques Arrived in Paris in 1975 and Worked at Maison Prunier, a Famous Seafood Restaurant. In 1976, Chef Jacques Joined Elitair Maxims, Where He Became Executive Chef after Four Years. Chef Jacques Left Paris in 1983 to be an Executive Chef for the World Renowned Club Mediterrannee (“Club Med”), Working at Resorts in Sicily (Kamarina), New Caledonia (Noumea), Haiti (Port au Prince), Maldives Islands (Farakulafushi), Greece (Kos), Israel (Eilat), the United States of America (Cooper Mountain) and France (Les Menuires and Tignes). Chef Jacques Has Also Worked for The Four Star Hotel Bentley (Alexandria, Louisiana); the Nassau Bay Hilton and Marina (Nassau Bay, Texas); Moody Gardens, a Multi-Million Dollar Property (Galveston, Texas); and the Wentletrap Restaurant in the Five Star Tremont House Hotel (Galveston, Texas). He Is a Certified Executive Chef (C.E.C.) and a Member of La Confrerie de la Chaine des Rotisseurs with Which He Held the Title of Conseiller Culinaire des Etats-Unis (He was a National Board Member In-Charge the Young Chef Competition for Seven Years). During that time, Chef Jacques traveled through United State and the World to different Culinary School Site including, Vienna Australia, Istanbul Turkey, Paris France, Cape Town South Africa, Bermuda, Calgary Canada and Singapore. Chef Jacques Is Now Conseiller Culinaire Honoraire des Etats-Unis Conseil D’Honneur.
Chef Jacques was the Executive Chef at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. This includes the 86 Room University of Houston Hilton Hotel and Conference Center with 30,000 Square Feet of Meeting Space, Two Full-Service Restaurant Operations and a Wine Cellar. In Addition to His Culinary Work, Chef Jacques Is a Certified Hospitality Educator (C.H.E.) from the American Hotel and Motel Association Educational Institute. Chef Jacques Guests Lectures Hotel and Restaurant Management Undergraduate Students in a Course known as the Barron’s International Dinner Series. Chef Jacques Also Coordinates a Culinary Cooking Series with Radio Station FM 99.1 and FM 96.5 and Team Tough Conrad N. Hilton College Continuing Education Classes on a Wide Variety of Culinary Aspects from Army Club Management to Bed and Breakfast Operations. Chef Jacques Also Presented “The Chef’s Club” Every Month, a Journey into the Realm of Culinary Delights.
Chef Jacques Was the Director of Education for Alain & Marie Lenôtre Culinary School in Houston Texas, Lenôtre Culinary School Emphasize in Classical French with Modern Techniques.
Chef Jacques Participated in Continental Airline Cooking Workshop, Wine Tasting and Chef-on-Board Call (Congress of Chef).
Chef Jacques Was Also the Executive Chef for the Briar Club in Houston Texas, an Upscale City Club Situated in River Oak and the Executive Chef at Miramont Country Club in Bryan College Station Texas, Miramont Embraced the Most Ambitious and Luxurious Master Planned Resort and Residential Community in the Region, Named top 10 Golf Course in Texas.
Most Recently, Chef Jacques was the Executive Chef F&B Director of the Briarcrest Country Club, 125 acre memorable location with established Tradition in the heart of Bryan/College Station, Servicing Brazos Valley for over Fifty Years
Presently, Chef Jacques Has Begun a New Endeavor,” the Artisans Restaurant”