“We thank Gary for his long service and his great contribution to mentoring the next generation of chefs”
Gary Jones has stepped down as executive head chef at Belmond Le Manoir aux Quat'Saisons.
Commenting on this story the hotel announced that Gary was leaving to pursue "new opportunities" and thanked him for his work mentoring young chefs.
Gary first joined Le Manoir as chef de partie in 1990 before returning in 1999 to take up the executive head chef role, working alongside chef-patron Raymond Blanc.
The chef became highly respected for his work mentoring and training young chefs.
At Le Manoir, Jones oversaw a 30-month development programme, which took trainees through every section of the kitchen, and he was chairman of the Craft Guild of Chefs' National Chef of the Year competition in 2018 and 2019.
A spokesperson for Le Manoir said: "After over two decades, Gary Jones has stepped down as executive head chef of Le Manoir aux Quat'Saisons, to pursue new opportunities. We thank Gary for his long service and his great contribution to mentoring the next generation of chefs; we wish him well in his future endeavours."
They added: "Raymond Blanc remains chef-patron at Le Manoir aux Quat'Saisons and an integral part of its leadership. We have a long-term vision for Le Manoir aux Quat'Saisons and its two-Michelin-starred restaurant and will continue to focus on growing its reputation as a world-leader in luxury hospitality."
Gary left Le Manoir in the early 1990s to train young chefs on Necker Island, the private resort owned by Richard Branson, who part owned the hotel restaurant at the time.
The chef then returned to the UK and worked at restaurants including Homewood Park in Bath, where he earned his first Michelin star and four-AA-rosettes, and Waldo's at Cliveden House in Berkshire.
He returned to Le Manoir after Blanc visited Waldo's for dinner and persuaded Jones to come back to the Oxfordshire kitchen.
Jones was given the Special Award at the Craft Guild of Chefs Awards in 2022 in recognition of his position as a "role model" who had helped encourage and train numerous young chefs.
“We thank Gary for his long service and his great contribution to mentoring the next generation of chefs”
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