bill jones

Bill Jones is a French-trained chef who apprenticed at Michelin-starred restaurants in Alsace with stops in London, Hong Kong and Vancouver. On Vancouver Island he has manned the stoves at Sooke Harbour House and continues to cook, create and teach in his own professional kitchen at Deerholme Farm in Glenora.

Bill is the author of nine cookbooks, including The Savoury Mushroom. Two of his recent books have won World Cookbook awards, including his ode to local farmer’s markets Chef’s Salad.  Jones is a renowned expert on Pacific Northwest foods, wild mushrooms, foraged plants and First Nations cooking. He is also a busy food and wine consultant with Magnetic North Cuisine – specializing in restaurants, retail, local product development, events and culinary tourism.