I am a professional chef with 10 years of experience in the culinary field. I have worked in restaurants from Los Angeles, CA to Dallas, Texas perfecting Italian and American cuisines. Worked at the prestigious Adolphus Hotel in downtown Dallas and at the Michelin recommended Rye restaurant and Apothecary Bar. I constantly keep up with current trends and educate myself on ingredients and techniques. I just recently studied bread making in Italy.

For me, cooking is...

a way to bring joy to people with my cooking.

I learned to cook at...

Johnson & Wales University where I studied Culinary Arts. I also completed an Italian bread making course in Italy in 2026.

A cooking secret...

High quality ingredients, tasting as you go.

My menus

Pescatarian's Dream

STARTER

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Tuna carpaccio, home-made crackers, tonnato sauce

Crab cakes

Shrimp cocktail

FIRST COURSE

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Shrimp and avocado salad, green goddess

Ahi tuna nicoise

Caeser salad (gem, parmesan, crouton)

MAIN COURSE

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Frutti di mare, home-made pasta

Shrimp and grits (prawns, tabasco butter, cheesy grits)

Roasted branzino with saffron rice, fumet

Seared salmon (fingerling potatoes, sauce vierge)

DESSERT

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Banana pudding

Panna Cotta

Chocolate mousse

Oui, oui!

STARTER

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Beet tartare (cornichon, raddish, aioli) endive leaves

Brie with accouterments

Langoustine ravioli lobster sause

FIRST COURSE

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Tuna nicoise

Endive, blue cheese, walnuts, cherry vinegarette

MAIN COURSE

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Beef bourguignon with whipped potatoes

Filet (potato rosti, au poivre)

Duck confit (white beans, rainbow carrots)

DESSERT

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Crépe Suzette

Chocolate mousse

A pasta feast

STARTER

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Whipped ricotta dip, olive oil, lemon zest, focaccia

Antipasti skewers (mozzarella balls, olives, salami)

Tuna carpaccio, home-made crackers, tonnato sauce

FIRST COURSE

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Arugula pesto salad (pine nuts, basil, arugula, parmesan)

Caeser salad (gem, parmesan, crouton)

Panzanella (marinated tomatoes, bread, greens)

MAIN COURSE

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Cavatelli (bolognese, burrata)

Three cheese agnolotti / ravioli (truffle cream sauce)

Hand cut pappardelle with beef sugo

DESSERT

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Tiramisu

Panna Cotta

Chocolate budino with shortbread cookies

Maritozzi

Texas Steakhouse

STARTER

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Beet tartare (cornichon, raddish, aioli) endive leaves

Crab cakes

Shrimp cocktail

FIRST COURSE

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Garden salad (mixed greens, seasonal vegetables)

Caeser salad (gem, parmesan, crouton)

MAIN COURSE

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Filet (potato rosti, rainbow carrots)

Ribeye (confit potatoes, asparagus)

Short rib (whipped potatoes, broccolini)

DESSERT

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Chocolate budino with shortbread cookies

Banana pudding

Chocolate cake

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Chef Jager's reviews

4.83

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4 services

Chef Jager was fantastic! His demeanor was professional, warm and friendly. The food was amazing and it was an incredible meal. Highly recommend Chef Jager!!