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At XIX we strive to make every meal a celebration of the senses. Experience fresh seafood and creative preparation of poultry, game and beef with an emphasis on locally sourced ingredients – a principal that guides every item served.
With 25 years of culinary experience, Chef Jérôme Bacle brings a unique and impressive resume to his position. Jérôme’s notable resume features several distinguished culinary and pastry positions which allowed him to gain exposure and experience throughout Europe. Bacle’s distinguished list of titles includes Sous Chef de Cuisine at the Chateau d’Ouchy and La Rotonde in Lausanne, Switzerland; Chef at a family butchery and charcuterie shop in France; Pastry Chef at La Tante Claire in London, England; Chef de Partie at Les Eaux Vives in Lyon, France; and Personal Head Chef for a French general in Limoges, France. Bacle has previously spent time in the Philadelphia culinary scene as Chef de Cuisine at the renowned La Bec Fin. Prior to XIX (Nineteen), Bacle served as Executive Chef at the Michelin starred Courtright’s in Willow Springs, Illinois.