Rob Jones

Rob Jones has a diverse culinary background, with experience ranging from working at The Rick Stein Group as a Sous Chef to being a Saucier at Paul Ainsworth at Number 6. Previously, Jones served as a Chef de Partie at The Fat Duck Group and as a Chef at Rick Stein and Jill Stein - The Seafood Restaurant. With a degree in Business & Finance from Bangor University, Jones also worked as a Cook at the Waldorf Astoria Hotel and as a Chef at Ann's Pantry and Kinmel Arms. Throughout Jones' career, they have gained experience in various kitchen environments including pastry, banquet, and fine dining outlets.