Chef Nick Jones

Chef Jones graduated from Baltimore International College with an Associates degree in Culinary Arts in 2005. Upon graduation, Chef Jones accepted a position at the prestigious Greenbrier Hotel where he worked his way up from a pantry attendant to Chef de Partie of the resorts’ fine dining restaurant: Hemisphere, under the tutelage of Chef Michael Voltaggio. In 2008, Chef Jones left the Greenbrier to be a part of the opening team at Jose Andres’ the Bazaar at the SLS Hotel in Los Angeles , where he would again work with Chef Michael Voltaggio. After a year and a half in L.A. , Chef Jones moved back to his home state of Maryland to be a Sous Chef at Bryan Voltaggio’s Volt, located in Frederick . In 2011, Chef Jones returned to the Greenbrier as Saucier of the Main Dining Room under the supervision of Chef Rosendale CMC, where he oversaw food production for the resorts’ flagship restaurant. The following year, Chef Jones took over the day to day responsibilities of running In–Fusion Restaurant at the Greenbrier Casino, the hotels’ Asian themed restaurant for one year before being promoted to Sam Snead’s Sous Chef, under the direction of Executive Chef Bryan Skelding,  for the 2013 season.