The Seven Sins of Gary Jones |
Executive Head Chef, Belmond Le Manoir aux Quat Saisons |
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Born on the Wirral, Merseyside in 1965 Gary discovered he wanted to cook from a young age after learning alongside his mum and grandmother.
At 17 Gary headed south and worked in London, The Waterside Inn Bray, and Le Manoir aux Quat Saisons, before heading off to work in the Caribbean on Necker Island for Richard Branson.
On his return Gary went to Homewood Park in Bath and gained his first Michelin Star.
From there onto Waldo’s at Cliveden earning a Michelin Star. It was while Gary was at Cliveden that Raymond Blanc came to dine and asked Gary to return to lead the kitchen team at Le Manoir. Gary was honored to be asked and returned in 1999. |
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Wrath - What makes you angry about the hospitality industry?
Nothing really, it’s a fantastic industry to train in. Yes it’s hard work but if you love it you just get it done. It’s wonderful to see youngsters coming into the kitchen working hard to strengthen themselves to learn and develop for their future roles. Excessive form filling and emails is an irritant but its par for the course, it does not make me angry.
Greed - If all your food fantasies came true what would be on your Plate?
A feast with friends and family, perhaps crab, woodcock, home grown veggies, venison, langoustine - Britain has an abundance of great food and produce - we are spoilt for choice.
Sloth - What do you do to unwind?
Karate, I have been on a 6 year journey to achieve my black belt - worth every minute. It brings balance and gets rid of any tensions. After training I can then relax with the family, cooking and eating together. Also walking our Lakeland Terrier ‘Megsie’, followed by a snooze in the garden hammock.
Pride - What are you most proud of?
My family is a great source of pride. My lovely wife Caroline, who I met 28 years ago, and our 3 wonderful daughters; there is never a dull moment in our house. They all make me very proud for many different reasons. My brigade also makes me very proud to see our young chefs apply themselves with commitment, energy, enthusiasm, developing skills that will enable them to become culinary leaders of the future.
Lust - Is there anything that you are still lusting to achieve?
Would love to have time to fly fish well, surf, a parachute jump, and there are several restaurants’ that are on the list as well - all on the bucket list!
Envy - who are you most envious of?
Nobody really, but Stevie Gerrard ‘Captain Fantastic’ - lifting Liverpool’s 5th European Cup made the hairs on my neck stand up. What would it have been like to lift that trophy? After that great comeback in Istanbul 2005 - monumental!
Gluttony - have you ever over indulged?
100% yes, just recently in Marseille with my good friend and colleague Benoit Blin. We ate Bouillabaisse at Chez Michel it was so good and we could not stop, my belly was like a drum - it took 2 hours to walk it off and I would do the same next time. Stunning flavours, executed so well, simple but brilliant.
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We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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