Chef Craig Jones


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

The Cliff at Cap