Chef Craig Jones

The Blue & White Apron

I wish cooking was just a passionate hobby, but it’s an obsession. I caught the bug at a young age and it’s terminal. I dream about food the smells, taste, textures; that is how dishes come to me. All these ideas are in my head and then one day, something clicks and they get translated into beautiful food on a plate. I’m never satisfied with anything I do; never ever feeling that I have reached perfection. This is why I still wear a Blue & White Apron, as this is the mark of a commis chef or “apprentice” and a daily reminder to continue learning. Every single day. CJ

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Chef Craig Jones Bio

My culinary career began when I was a barrow boy in the markets of Manchester. “In my first restaurant job, I used to polish the chef’s copper pans and I was always asking him to give me a chance in the kitchen”. Before I was even cooking, I fell in love with the buzz the vibe the energy from the kitchen; he eventually granted me an apprenticeship. I went on to work at a number of Relais & Chateaux properties with a total of 13 Michelin-stars between them including Longueville Manor, Gravetye Manor, Inverlochy Castle, Charlton House and the famed Michelin-two star restaurant, Le Manoir aux Quat’ Saisons, under the legendary Chef Raymond Blanc. At 24 I became head chef of a Michelin one star hotel and at 25 was awarded a Michelin Red M & 3*/5 good food guild in the UK.

    My restless energy brought me to the Caribbean, where I worked at Cobbler’s Cove on Barbados, Point Grace on Turks & Caicos and then Royal by Rex Hotel on St. Lucia, where I was named Saint Lucian Chef of the Year and received AAA Four Diamond Award from 2004/5/6/7 to be the only chef to receive this accolade in the Caribbean. Now at Cap Maison my food is evolving with the natural textures, colours and culture of Saint Lucia which provide me with a rich source of inspiration. My new found home.