CT Wine & Food Festival » 2011

Chef Noel Jones

- Chef Noel Jones's details
  - Known For: Executive Chef, On20
- Chef Noel Jones's presentations
  - Saturday, November 19th - Grand Tastings Session I - 12:00pm - 4:00pm
  - Friday, Nov. 18th - Mind, Body & Spirit Physicians Award Dinner
Noel Jones started working in the kitchen of a fine French
restaurant at the age of 14 and realized early that he had a love for the
craft. Inspired by his mother, who was the maitre d’, he responded well to the
high standards that were expected of him and the rest of the staff. He credits
his uncles, who were both executive chefs at leading restaurants, with taking
him under their wings at a young age and guiding him through his early career.
In fact, one uncle was a lecturer for hotel management whose counsel was sought
after throughout Europe. “They were my mentors, and taught me that the
most important aspects of cooking were respect for ingredients, integrity, and
discipline,” he says.

Having graduated at the top of his class in culinary school
in Ireland, Noel has worked on both sides of the Atlantic. He worked his way up
through the ranks to become chef tournant at the Hotel Europe. In addition, he
was executive chef of the Limetree in Kenmare, which earned a Michelin rating
during his tenure. He was also a member of the Panel of Chefs Ireland. In 2005,
he was inducted into the Les Amis d’Escoffier Society.

Prior to joining ON20, Noel was corporate executive chef at
the United Technologies Companies. A firm believer in using his talents to
support the community, Noel has represented ON20 at a number of charity events
such as The Celebration of Connecticut Farms, Hartford’s Taste of the Nation
for Share Our Strength, and Artworks’ 30th anniversary celebration.

In keeping with ON20′s credo of excellence, Chef Noel
provides the Hartford area with stellar cuisine, the likes of which is
generally found in New York City and other cosmopolitan areas. Through training
and experience, he is grounded in the classic technique of European cooking.
With this important foundation, Noel works with modern culinary technology to
present artful and delicious dishes.

A true professional, Noel is also a gastronomic explorer,
continuously experimenting with new flavors and new techniques to bring
excitement to each dish he presents before his guests. His passion for culinary
creativity is neatly summed up in his philosophy: “Take classic cuisine
and use it as a springboard for the imagination to create new dishes.”