Chef Nick Jones graduated from Baltimore International College with a degree in Culinary Arts in 2005. Upon graduation, Chef Jones accepted a position at The Greenbrier where he worked his way up from a Pantry Attendant to Chef de Partie of the former 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’ 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, MD.
In 2011, Chef Jones returned to The Greenbrier as Saucier of the Main Dining Room under the supervision of Chef Richard Rosendale, CMC, where he oversaw food production for the resort's flagship restaurant. The following year, Chef Jones took over the responsibilities of In–Fusion in the Casino Club, before being quickly promoted to Sous Chef of Sam Snead’s at The Golf Club in 2014 and Chef de Cuisine of the Main Dining Room in 2015. In 2016, Chef Jones was named Executive Sous Chef of The Greenbrier.
The Greenbrier Culinary Team