Meet Our Culinary Team

We are fortunate to have a culinary team as passionate about their work as they are experienced and professionally trained. Each team member brings a wealth of knowledge to the table. Their professional experiences are broad and include resorts, hotels, restaurants, country clubs and cruise ships.

Jack F. Doherty
Executive Chef
Q Center’s Executive Chef since September 2001, Chef Jack has his A.A.S. Culinary Degree from The Cooking and Hospitality Institute of Chicago, as well as a B.S. in business. Chef Jack has 20 years of culinary experience working in hotels, restaurants, cruise ships and conference centers.

Defining Culinary Experience: “Working on the Queen Elizabeth II, where I was surrounded by culinary excellence. The brigade system for the kitchen staff and the rigid European standards for the waiters were intriguing. I wanted to commit myself to that type of logistics and level of talent.”

Culinary Philosophy: “Food is a necessity, yet it is emotional. Many of my fondest memories have been linked to food. Celebrations and entertaining are usually planned with food at the forefront. Being able to create and serve a meal that brings joy to the guest is the raison d’être.”

Proudest Moment as a Chef: “When my mother followed my culinary advice on Christmas dinner in 1997, I knew I had arrived!”

Top Chef: “I admire Julia Child for edifying the first generation of American chefs. Julia was not pretentious and enjoyed the whole culinary journey.”

Francois Sanchez
Executive Sous Chef
Chef Francois completed two years of study at the Culinary School of the Moulin a Vent in Perpignan, France. He has a lifetime of culinary experience working for hotels in France, Japan and the U.S., including Hotel Sofitel and Hotel Nikko. Francois operated his own contemporary American cuisine restaurant for 16 years prior to joining the Q Center culinary team.

Defining Culinary Experience: “I lived next door to a gourmet hotel restaurant in the south of France as a teenager and worked there during the weekends. That experience is what prompted me to choose a culinary career. I loved the intriguing aromas and the great level of energy in the kitchen. It had a profound impact on me from very early on.”

Culinary Philosophy: “If you can nurture passion, focus on your perseverance and keep an open mind to new culinary horizons – you will succeed.”

Favorite Style of Food: “I love to prepare classical regional cuisine (French or Spanish), which has natural, clean flavors and includes minimalist cooking steps to preserve the true integrity of the ingredients.”

Top Chef: “I admire Mr Paul Bocuse. Although in his 80's, he is still very much involved in the culinary scene.”

Proudest Career Moment: “When I was inducted into the Entrepreneurial Hall of Fame at the University of Illinois at Chicago in 1996.”

Michelle Fruzyna
Director of Catering
Michelle oversees the catering for both corporate and social events at Q Center. She is a trained chef and a graduate of the Culinary Institute of America in Hyde Park, New York.

Culinary Philosophy: “Simple is better. Most times the best meal is one that is simple in flavor and appearance. Even the look and feel to the room can be complete with
just a few key elements to enhance, not overpower, the event.”

Favorite Type of Event: “Anything with a theme! I love the challenge of dreaming up new ideas to best coordinate the menu, décor and ambiance with the theme.”

Proudest Career Moment: “Earning a Bronze Medal in the Culinary Competition at the National Restaurant Show for my Wildflower Petits Fours and Handmade Chocolate Box.”

Top Chef: “My mother and Julia Child. My mom worked every day and would still make the time to prepare wonderful meals daily for seven people. Even as a child, I would watch Julia Child on WTTW in awe. She was such an inspiring person with the gift of making cooking look so simple and so exciting.”