Executive Head Chef, Le Manoir Aux Quat' Saisons
Executive Head Chef Gary Jones has led the kitchen at Le Manoir aux Quat' Saisons since 1999.
Gary has trained in some of the best kitchens in the country, spending two years working under Michel Roux at the Waterside Inn, before joining Le Manoir as chef de partie in 1990 and progressing to sous chef after a year. He then took the opportunity to spend two years as resident chef at Richard Branson’s Necker Island before returning to England to earn his first Michelin star at Homewood Park, Bath.
At Cliveden Berkshire, as Head Chef in Waldo’s, he was awarded 8/10 in the Good Food Guide, a Michelin star and four AA rosettes.
Zuidam UK Ltd
Stuart’s passion for patisserie was evident throughout his career and he considers this to be his greatest skill. This passion eventually led him to become co-founder of Zuidam UK Ltd, with his ultimate goal in making Zuidam an industry leader in innovation and product design. Savoy & Gleneagles trained, Stuart’s career looked as though it would take an ordinary path but he decided to buck the trend and at one point he took the time out to go back to college as a lecturer, which he considers one of the more challenging yet rewarding periods of his career. Later he became Executive Chef of Castle House & Left Bank Village in Hereford and was the first chef to hold 4 rosettes concurrently in two establishments.
The Valley Smokehouse
Jonathan started smoking food when he worked as a 22 year-old chef at Gravetye Manor in West Sussex.
In 1989 he set up a smokehouse on a small farm outside Bristol. Today he smokes for many of the country’s top chefs including Gary Jones, Phil Vickery and Raymond Blanc.