Mo Jalil

Classically trained at the Notre Dame Culinary School in Jerusalem and Le Cordon Bleu, Paris, Mo Jalil has been honing his craft for nearly forty years. His creative fusion of international cuisines is the result of a career that spans Asia, Europe, Africa and the United States. From the five-star American Colony Hotel in Jerusalem to the Maxwell House in New York, and the Connecticut Shoreline, Mo has worked and trained with the best. Before joining Madison Beach Hotel, he served as the Executive Production Chef for Connecticut’s leading catering company. Mo’s cuisine is recognized not only for flavor but also for creative presentation.