i. Biography
The Path
Training at Johnson & Wales University (2013) sits at the start of the record, a formal base for the work that followed. From there, the defining appointment remained Executive Chef of The Cliff at Cap (since 2008), where Craig Jones’s name became attached to the restaurant’s identity and direction. He also Opened The Naked Fisherman of The Naked Fisherman (since 2013), adding a second fixed point to a career shaped by long-running responsibility rather than short bursts of visibility.
The Work Today
The executive-chef post that began in 2008 remains the clearest measure of the work. It is the post through which Craig Jones’s kitchen decisions are expressed in daily service, and where steadiness matters as much as technique. Year after year, the role has kept his professional identity centered on execution, repetition, and control.
Signature
The signature dishes point to a kitchen working across comfort, richness, and contrast. Grilled garlic herb chicken reads as direct and savory; grama’s gumbo brings depth and warmth; Oaxacn Mole-braised Veal Shank moves into slower, layered cooking; Crispy Calamari Fritto Misto adds a lighter, sharper counterpoint; and Ginger soda closes with clean refreshment. Taken together, they show a range that moves between hearty and bright without losing composure.
Acclaim
Craig's honors include Aprenti Cuisinier Award of Excellence for studies in sustainability and wellness. The award sits in line with a career marked by sustained work, steady development, and the kind of leadership that is built over time in service, not declared in advance.
Profile updated July 2026
FAQ
Asked of Craig
What is Craig Jones's current role?
As of 2026, Craig Jones is Executive Chef.
Where did Craig Jones train or study?
Craig Jones trained at Johnson & Wales University.
What recognition has Craig Jones received?
Aprenti Cuisinier Award of Excellence for studies in sustainability and wellness (2013).
