Taste Washington

Chef Clinton Jones, originally from New York City, brings over 30 years of extensive culinary experience obtained while working and living, literally around the world. From Tokyo to Santa Fe, Honolulu to New York, Chef Jones has worked in and for some of the world’s finest culinary institutions.
Chef Jones began his culinary training at the Sonoma Mission Inn and Spa. From here, it was on to Honolulu to work and train under the tutelage of Chef Alan Wong, where he assisted with the grand opening of his name sake restaurant, Alan Wong’s Hawaii. Returning to the mainland, Chef Jones headed to San Francisco and the Hotel Nikko and the Mandarin Oriental. It was here where Jones met famed Chef and Restaurateur, Charlie Palmer and his assistant, Dante Boccuzzi. Jones says “it was an honor to work under Chef Palmer, to witness first hand that level of talent and skill. Their passion and humor were infectious”. In 1997, Jones was invited to join the exclusive Four Seasons Resorts team.
Jones spent eight years traveling with Four Seasons and spent time at Aujourd’hui, one of only two, AAA 5 Diamond award winning restaurants in Boston. After a stint at the Four Seasons Wailea in Maui, Jones served as the Executive Chef of the AAA 5 Diamond, Mobil 5 Star Four Seasons Resort & Hotel at Pelican Hill at Newport Beach.