Chef Chasity Jones

I am a professional chef with 15 years of dedicated service in the restaurant and foodservice industry. I received my Culinary Arts degree from Le Cordon Bleu in Atlanta, GA in 2015 and interned and employed by the James Award winning (and recently Michelin Star/Green Star recipient) Bacchanalia in Atlanta, Georgia. I also did a combined 4 years as Executive Sous Chef in fine dining retired residential homes learning to work with restrictive/geriatric diets. In Atlanta, I worked for well known restaurants including The Southern Gentlemen, the short lived hype of Paperplane speakeasy, and the authentic Asian dinner house, Makan. Returning to my hometown, Greenville, SC where the bulk of my experience branching out into local, from scratch, “rooter to tooter” slow food came from Husk Greenville opened by the award winning Chef Sean Brock and really learned to work with the foods I grew up making here in the Appalachian Foothills of Upstate South Carolina. I currently work at Larkins restaurant where I started as the Catering and Events Chef and currently work in the restaurant assisting the Executive Chef.