Michelin-level culinary professional crafting dining experiences above and beyond expectations..

Gary Jones is a third-generation chef, and 20 year culinary professional who grew up in a small agricultural town, where his passion for cooking was shaped by working alongside his family. His culinary journey took him across Europe, training with Michelin-starred chefs, and later to top kitchens in, New York, Las Vegas, Chicago, San Francisco, and Los Angeles.

Jones has held leadership roles in renowned restaurants, including Wing Lei at the Wynn, Chef de Cuisine at CarneVino and B & B Ristorante in the Venetian Hotel, as well as several high-end French restaurants in San Francisco. Beyond fine dining, he played a critical role in disaster relief, organizing efforts to serve millions of meals to fire victims.

As a member of the World Central Kitchen and a board member for LAUSD Food Services, Jones advocates for food as both a source of comfort and nutrition. With expertise in butchery, fermentation, and global cuisines, he continues to push culinary innovation and social impact.

Introduction

Portfolio

FAQ

  • I work with restaurateurs of all levels—from first-time casual dining owners to multi-concept, scalable new openings. I also specialize in high-end, European-inspired Michelin-level restaurants and steakhouses, helping them find top-tier talent to match their vision

  • "I offer flexible hiring solutions tailored to your needs. Whether you're looking for support on a semi-permanent basis or need a more structured approach, I can work with you to find the best arrangement for your business."

  • I have extensive experience in implementing custom SOPs, costing strategies, and tailored scalable systems for each individual concept.

Services

  • From concept & design, to day-to-day operations, streamline plans, systems,  and execution for michelin-worthy launches, multi-unit venues, casual or quick-service NROs

  • Implementation of effective customized streamlined systems for profitability, scalability, effiecient day to day operations and growth

  • Expert guidance in any phase, from design, to menu development, systems Implementation, as well as staff and Chef training

  • Specifically tailored to each unit or concept, with full food cost projection, layout, design, with AI integrated menu psychology

  • Item description