Devere Jones

DeVere Jones has a diverse work experience in the food and beverage industry. DeVere most recently served as the Vice President of Food + Beverage at Sycuan Casino Resort. Prior to that, they were the Executive Director of Food + Beverage at the same company. At Tesuque Casino, DeVere held the position of Vice President of Resort Operations, where they oversaw various departments and worked closely with the executive team. DeVere also served as the Director of Food + Beverage, managing multiple outlets and leading a large team. DeVere has also worked as a Culinary Instructor at Santa Fe Community College. Earlier in their career, they held positions such as Northern Regional Director of Food + Beverage at Heritage Hotels & Resorts and Executive Director of Operations, Hospitality at Santa Clara Development Corporation. DeVere gained experience in management roles at The Betsy - South Beach, Barton G., Chispa, Palm Steakhouse, and Sullivan's Steakhouse. Throughout their career, DeVere has demonstrated strong leadership and operational skills, contributing to the success of the organizations they have worked for.

DeVere Jones has a background in culinary and hospitality management. They attended the Culinary Hospitality Institute of Chicago, where they studied restaurant, culinary, and catering management. Additionally, they enrolled in the Elgin Community College to pursue culinary arts and chef training. Furthermore, DeVere studied hospitality and recreation marketing operations at the Santa Fe Community College. It is also worth noting that DeVere holds a certification in Serve Safe-Food Handlers.