Gary Jones, a third-generation chef, was born and raised in a small agricultural town in Oklahoma. His introduction to the culinary field began at an early age, with feeding cattle, peeling potatoes, and chopping onions for his grandfather’s restaurant where he developed a passion for cooking by watching, helping, and learning alongside his uncle, father, & grandfather. Eventually deciding he needed more, he set his sights on Europe leading to a stint in France, Italy, Spain & England, where he studied with numerous Michelin star chefs. Growing up in an area known for its agricultural resources, including fresh produce and cattle ranching, Jones developed an interest in cooking with high-quality ingredients and a true connection to the food itself. After graduating from Le Cordon Bleu, Paris, Jones set his sights back on the states, taking a position as sous chef alongside Michelin-starred Chef Craig Hopson at Picholine and later Le Cirque. These early opportunities helped him develop a foundation in diverse cooking techniques and global flavors.
Professional Career
In 2005, Jones served as Sous Chef at Wing Lei in the Wynn Hotel, Las Vegas, where he contributed to the operations of the Michelin-starred restaurant under the wing of Chef Richard Chen. In 2008, he became the Executive Chef at CarneVino, a Forbes 5-star rated Steakhouse at The Venetian in Las Vegas. During his tenure, he managed food and beverage operations and developed other chefs.
In 2013, Jones was approached by a Restaurant Group in San Francisco, where he helmed Gitane, Gaspar Brasserie, Claude, and revamped the Iconic Cliff House Restaurant, where he oversaw food strategy, and introduced new culinary concepts to the newly remodeled venue.
Humanitarian Aid
When fire struck Paradise, California, Jones mobilized and facilitated staffing for multiple satellite kitchens, feeding over 5000 dispersed families during the disaster relief cleanup. He specifically hired those affected, whose homes or businesses have burnt down, providing a sense of purpose and much-needed income in uncertain times. His team served over Five Million meals to fire disaster victims.
As a member of the World Central Kitchen Chef Network, Jones has participated in providing meals in disaster-affected areas, leading the efforts to feed victims of the Camp Fire, Maui, and North Carolina, emphasizing the role of food in offering comfort and support.
In 2020, Jones moved to Los Angeles and took on the role of Director of Culinary Operations for J. Howard Hospitality. There, Jones streamlined the day-to-day systems and training, enhancing scalability that resulted in the opening of 11 units over three years, contributing to a substantial annual revenue increase and improvements in operational efficiency.
Expertise
Jones is experienced in multiple culinary disciplines, including butchery, dry aging, charcuterie, baking & pastry, and fermentation. He has worked with various techniques such as live-fire cooking and is skilled in creating fresh cheeses, fermented products, and artisanal baked goods. He specializes in Italian, French, Spanish, Asian, Steakhouses, American and Southern Cuisines
Leadership
Jones has served as an Exam Administrator for the American Culinary Federation since 2011, contributing to the evaluation of culinary standards. Additionally, he has been a Participating Judge at the Aspen Food & Wine Classic since 2015 and serves as a Chef Advisor for the Institute of Culinary Education in Pasadena.
Advocacy
Since 2017, Jones has been a member of the Board of Directors for the Los Angeles Unified School District’s Food Service. He has worked on initiatives to improve school meals by introducing nutritious and appealing options for students.
