TALENT: Josiah Jason Jones
Chef Josiah was born in Steubenville Ohio. He spent Saturday mornings not watching cartoons but watching Chef Julia Child, and Chef Justin Wilson on PBS. Chef life has always been in his blood, always cooking with his grandmothers. He moved to Nashville and apprenticed under US Olympic Team member Chef Michael Cribb, and Nashville Chef Willie Thomas.
Along the way he has been a traveling trainer for both Hooters, and Planet Hollywood. He landed his first Chef job at South Street Crabshack and Dive Bar at the age of 20. 8 years later , He turned his eyes to a more refined palate, and joined Mackes Fine Dining as a sous chef in Green Hills Tn. After spending 3 years there he turned his attention to Opening restaurants for local groups of friends who decided they wanted to try their hands at different ventures. The Crows Nest, The Local Taco, both in Nashville, and Parlor Market, located in Jackson MS. His most recent venture has been The Fontanel Mansion in Nashville Tn. Cafe Fontanella is where he has been the sous chef for the past 2 1\2 years.
Well versed in all types of cuisine and styles, everything from 5 star to dive bar. He is enjoying this journey with his wonderful wife Lynn, born and raised in Savannah GA, he has three grown child and one beautiful little granddaughter.
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Whiskey, Wine & Wildlife is a culinary destination weekend with collaboration between The Westin Jekyll Island, the Jekyll Island Authority and The AdFish Group. The weekend’s events will raise funds and awareness for programs of the Jekyll Island Foundation, with a mission of conservation, education and historic preservation efforts on Jekyll Island.
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