With over 20 years of culinary experience, Chef Chris Jones brings a wealth of knowledge and passion to Stock & Supply. Chef Jones began his career in independent restaurants before joining the Fairmont Vancouver in 2010, where he completed his Red Seal apprenticeship.

In 2017, Chef Jones relocated to Saskatchewan to take on the role of Sous Chef at Little Grouse on the Prairie, one of Canada’s top 100 restaurants at the time. His success there laid the foundation for his next milestone: in 2018, he was appointed Executive Chef at the University of Saskatchewan, where he led culinary operations with innovation and expertise.

Returning to Vancouver in 2021, Chef Jones became Executive Chef at Coast Coal Harbour Vancouver Hotel by APA, where he continued to refine his culinary approach, blending classic techniques with contemporary flavors.

Now at Stock & Supply, Chef Jones brings his extensive experience and dedication to local, seasonal ingredients to create exceptional dining experiences that reflect the best of Vancouver’s vibrant food scene. Whether crafting seasonal menus or creating special dishes, his passion for culinary excellence is evident in every plate.