Having attended the New England Culinary Institute, Jason spent several years working in Northern California. Jones recounts the experience in California and learned that until you have been exposed to new ingredients, you don't know to seek them out. He makes it a priority to find what is raised and grown in the region. He has gotten a feel for what is grown in Mississippi from his previous executive chef position at the renowned Madidi restaurant in the Mississippi Delta.

             Jason is committed to not only seeing the restaurant that he works for excel, but seeing his kitchen staff succeed as well. "Being a chef in my world is about creating a team in the kitchen and teaching my staff dishes that they can not only learn to execute, but can take ownership of," says Jones.

             Jason Jones's goal as a chef is simple- to make well-prepared, straight forward and honest dishes.