Jonathan Jones
From his inauspicious beginnings as a dishwasher and pizza prep cook, Jones bounced around multiple kitchens before he graduated from the Art Institute's Culinary Program. His postgraduate debut was as sous chef at Lakewood Yacht Club. Jones has worked in some of Houston's most emblematic restaurants, including Chez Nous; Ouisie's Table; eatZi's; Aries and Riviera Grill. Jones also opened Café Chiasso, an upscale Northern Italian restaurant, which earned him a nomination as Houston's "Best Up-and-Coming Chef." He served as Executive Chef and Culinary Director at Max's Wine Dive and The Tasting Room before taking the reins at Beaver's. JJ has very generously given of his time and talent to raise money for RFS programming.
2018 Chef of the Year
Kevin Naderi, Roost
Chefs Advisory Board
Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.
These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!
The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.