The son of two restaurant owners, Chef Tim Jones was no stranger to the kitchen growing up. He will be the first to admit that cooking was not his passion as a child, but something that has grown on him over time, and has turned into a career that he is very passionate about. When he was a child, he thought he wanted to be a professional fisherman, and would never have guessed that he would one day be an Executive Chef.
Chef Tim’s 28 year career in the food industry initially started when he was offered a job with Hyatt as a line cook. It was through this job that he started to realize his love for the kitchen and that he may one day actually want to become a chef. While working for Hyatt, he managed to rise from being a Line Cook of a local Richmond Hyatt Hotel to the Banquet Chef of a Hyatt in St. Louis, Missouri. Following working with Hyatt, he worked for the Jefferson Hotel in Richmond, VA; the Minisceongo Golf Club in New York, NY; the Hilton Hotel in Short Pump, VA; and now the prestigious Four Diamond Westin Hotel in Richmond, VA.
Part of the reason that Chef Tim enjoys being a Chef, is that he has the opportunity to mentor his employees and help them achieve success in their careers, just as he did. Almost every new dish and special that is created for the hotel is a team effort, with the final recipe being a combination of many peoples’ ideas. This allows Chef Tim to not only utilize his creativity, but also help his mentee’s learn how to best apply theirs.
While creating unique menu items and experimenting with different flavors is a big part of Chef Tim’s life, he has a life outside of the kitchen as well. When he is not cooking, you can find him Striper fishing in the Chesapeake Bay, spending time at his Rappahannock summer house, visiting local farmers markets, or trying other restaurants in the area to help discover new trends. He also occasionally participates in cook offs and charity events, and has won in the professional division of the Richmond Chili Cook-Off.
If you are ever in the Richmond, Virginia area, stop by the Westin and try something from their American Continental Cuisine inspired menu with many dishes using superfoods for inspiration. The Chilean Sea Bass with Pan Roasted Scallops paired with a Roasted Tomato Beurve Blanc is Chef Tim’s recommendation, although everything on their menu is bound to make your mouth water! You won’t be disappointed.