Legendary Belmond Le Manoir aux Quat’Saisons executive chef Gary Jones is leaving the prestigious Oxfordshire hotel after more than two decades in charge of the kitchen. According to Le Manoir, Jones is leaving to pursue ‘new opportunities’.
Jones joined Raymond Blanc at Le Manoir in 1990 as a chef de partie, and he returned to the restaurant in 1999 as executive head chef. Alongside Blanc, Jones built Le Manoir into a national powerhouse - the restaurant has held two Michelin stars since 1984, but it has grown in stature and developed an outstanding reputation for developing talented young chefs. The list of chefs that have cut their teeth at Belmond Le Manoir aux Quat’Saisons is a long one, and includes the likes of Luke Selby at Evelyn’s Table, Ollie Dabbous at HIDE, Agnar Sverrisson, Bruno Loubet, Robin Gill and many more.
Jones in particular is respected as a role model, and he received a special award this year from the Craft Guild of Chefs, recognising his contribution to the industry as a mentor for chefs.
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.’
There’s no more news yet on what Jones’ next moves might be, but doubtless he will be a difficult man to replace at Le Manoir. A spokesperson for Belmond Le Manoir 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.’
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