Dion Jones

Dion Jones has extensive work experience as a chef, starting in 2005 as a trainee chef/part-time worker at De vere University arms. From there, they worked as a commis chef-senior chef de partie at Carden Park until 2012. Dion then held roles as a sous chef at Grosvenor Pulford hotel and spa and Earle by Simon Rimmer. In 2013, they became the head chef at Crewe Hall and later at lion and pheasant Shrewsbury. Dion worked as a head chef at Carden Park Hotel - Cheshire's Country Estate and Grosvenor Pulford Hotel and Spa before joining Crewe Hall again as an executive head chef in 2018. Dion's most recent position is currently as an executive head chef at Hand Picked Hotels since 2021.

Dion Jones attended Coleg Menai from 2005 to 2008, where they pursued and completed an NVQ 1 and 2 in professional cookery and also obtained a City and Guilds Level 3 certification in the same field. This course of study focused on NVQ and City and Guilds qualifications.