Chef Tony Jones (Chef Papi) is a graduate of ICE Institute of Culinary Education in Manhattan NYC of both the Culinary arts & Plant based culinary program. He originally started his culinary career in San Diego California cooking for Marines and selling plates. What started off as a way to simply fuel his body to meet the demands of his workouts, and lifestyle in the Corps evolved into a passion that drove him to leave behind a 12 year career to pursue his new career path. 

 

In 2022 Chef Jones graduated and began work as a line cook at award winning seafood restaurant Shell & Bones in New Haven CT to further refine his skill & technique. During this time Chef Jones was hired as a Private Chef by a family in Milford CT to help satisfy their daily nutritional needs along with handling catering events for the family’s private business. 

 

Currently still based in Ct, Chef Jones has now expanded his services to include traveling to satisfy the needs of clients in other states such as FL,NY, & CA, along with cooking classes, meal prep, and nutritional coaching for athletes that look to take their training to the next level with balanced and nutritional meals.