Personal Chef Jeanne Koenigsberg

By Anna Eatz Jax

I was pleased to have the opportunity to interview another female chef today; Executive Chef Jeanne Koenigsberg in charge at The Wine Cellar, perhaps one of Jacksonville’s best-known fine dining destination.

 

Tell us a little bit about yourself?

 I was born and raised in Tallahassee Florida.  I more of less got thrown into the food industry by my family.  My uncles ran several restaurants in South Florida, and a cousin was the private chef for the governor.  At a very young age, I entered food competitions and attended private cooking classes; during the same time, many of the colleges in the area began offering culinary programs. So that is where my roots spawned.  I took a job through a high school training program for a catering company and just ran with it. After that experience, I could not imagine doing anything else job wise.

What brought you to Jacksonville?

I was looking for a culinary school to attend, Miami was too expensive for me, so I researched Florida State Schools and found one in Jacksonville.  I came here did the tour, the program was just taking off, plus the instructor’s seemed very knowledgeable it was the perfect fit.

How long have you been cooking professionally?

It has been about twelve years now. I started at Café NOLA  stayed five years, feeling I had perhaps reached my peak there I began looking for other ventures and took a job at Roy’s at the beach.  While there I worked with another very talented chef, who pushed me to do the best I could each day. I also worked at Moxi Kitchen and was offered an opportunity to work as a seasonal job for CSX on one of the executive trains. After I had kindled a relationship with a former partner, we decided it was perhaps better for me not to be traveling as much, and I found my way here to the Wine Cellar, and have been here for about two and a half years now.

What inspires you? What is your philosophy when it comes to food and your restaurant?

My family and my friends, I have a great friend support group that I consider my family, I love cooking for them and seeing how excited they are to try new dishes with me.  As for my philosophy; have fun, play with flavors.

How would you explain your style of cooking?

I would say classical style with a seasonal Florida spin; I am very passionate about Florida ingredients and what the state has to offer. We source as much as possible from local farms, plus I do much of the sourcing from small companies.

Do you have a signature dish or a favorite dish you enjoy cooking?

It turns depending on the season; I am a very seasonal person and like to encompass what is in the field at that time. So I can’t say I have one dish because I want to cook for that moment.

How do you come up with ideas for the dishes in your restaurant?

The owner pushes me quite a bit; we offer multiple menus here; Pre Fix once a month, lunch changes monthly, and the dinner menu changes every other month.

What do you most love about your job?

It’s family; I thrive in smaller atmospheres. I don’t like being a number on a sheet of paper, that is not for me.  We have five staff in the kitchen and three rotating staff just the right size.

If you weren’t cooking, what would you do for a living?

Perhaps Real Estate, it’s passion for me.

Who would be your “ideal customer”?

I would have to say the younger customer; I like to see them try new dishes, something they have never experienced before.

Death Row Meal?

Mac and Cheese

 

Filet Mignon Wrap Black Angus Tenderloin with Swiss Cheese, Bacon, Tomato, Onion, Garlic Aioli Served with Rosemary Fries
Peppercorn and Parsley seared Yellowfin Tuna Arugula, Potato Mash with Port Wine Reduction