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Introduced to a lifelong love of intense flavor 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 at the Sheraton/St. Regis.


Chef Jacqueline has served as the 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 Catering, Chef Jacqueline brings 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.


Chef Jacqueline

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