Gary Jones discusses his role as Executive Head Chef at Le Manoir aux Quat'Saisons and his own inspirations with regards to pursuing a career as a Chef.
Bio: Noted for his exceptional leadership and organisation skills, Gary has also overseen the training and inspiration of a 45-strong kitchen of talented young Chefs: this led to him being recognised by Raymond Blanc, the critics, and his peers as a truly gifted technician. Jones’s passion for and knowledge of seasonal, sustainable produce is reflected in Le Manoir’s menus; he works closely with the garden team, and values being able to harvest fresh produce ‘at the kitchen door'.
Chef Skills
Gary Jones takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.
What are your ultimate top five tips for someone looking to start a career in the hospitality sector?
1. Invest your youth, with the best people; teachers, trainers, you can find and grow your skills
2. Be positive, flexible, inquisitive
3. Work hard at it, push yourself – you will only get out what you put in
4. Utilise your days off, strengthen yourself in terms of physical fitness or other experience that will
5. Enjoy it, it’s a fantastic industry evolving all the time
What are you looking out for on a CV or in an interview if someone was applying for a position with you?
1. Loyalty to a kitchen or Chef for a few years, not 3 months here 6 months there
2. Sticking at it when the going gets tough, this shows tenacity and commitment
3. A sporting activity or hobby that enables you to balance work and play
Do you regularly take on young Chefs? How many years’ experience would they need when applying?
Some come fresh from college, others a few years experience. We always invest in youngsters and develop them to become strong CDP's and Sous Chefs.
Have you noticed any changes in applicants or changes in a number of new Chefs applying for roles with you?
We are blessed to be established and recognised as a fantastic place to learn the skills, 30 or so Chefs have gone on to earn their own stars and accolades. We always have applicants and we select the very best.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
