Chef Nathan Jones is a classically trained chef with an AAS in Culinary Arts from Johnson & Wales University (1993).  He started his culinary career working in a classic Italian restaurant (Sergio's) in Midlothian, Virginia at age 13.    He worked there through middle and high schools until he left in 1991 to attend Johnson & Wales University in Norfolk, Virginia. While attending culinary school he was a line cook at The Barking Dog (Nuevo American Cuisine), line cook at Crawdaddy's (Cajun/Creole Seafood), and Co-Chef at The Blue Crab (Cajun/Creole seafood).  During culinary school, he interned at The Westwood Club in Henrico, Virginia and was subsequently employed there as the Banquet Sous Chef when he graduated in 1993.  He later left for an opportunity to be the Chef at Davis & Main (New American Grilled Cuisine)  in Richmond, Virginia where he remained until changing directions to a career in law enforcement 1998,  He served as a Deputy Sheriff since 1998 and retired in 2023.  During the interim years he has perfected his craft in grilling, smoking, and bartending with a special focus on learning more international and ethnic cuisines.  He has returned to the culinary scene as he has entered the next chapter after retirement and looks forward to sharing his skills and passion with you and yours.

ParrotHead Note:  Nathan 1st became a Jimmy Buffet fan after working as a server at the Island Republic in Virginia Beach during culinary school in 1992.  While working there, he had the opportunity to see/hear numerous local acoustic artists perform live in the bar singing Buffet songs.  Since then it has been a wrap and he is forever a Parrot-Head now! Fins up!