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Gregory Jones

Dearborn, United States

Summary

Raised in restaurants since a child. My grandparents had the very first buffet in Las Vegas in 1948. Some of my accomplishments and positions include: Most recently served 2 years in Iraq and 5 years in Afghanistan as a Food Service Manager feeding Warriors from US and 31 Coalition countries as well as dignitaries, heads of state and military brass. Duty stations included Kabul, Bagram, Jalabad, Khowst, Shank and Marmal. Working for a country manager had direct oversight of 39 facilities at one time or another. Opening team for Tony Roma's in the 80's including the first unit in London, England. Opened Canyon Gate Country Club in Las Vegas, NV and promoted to Executive Chef/F&B Director. Worked at Golden Nugget in Elaine's and Stefanos before opening the Riva Restaurant in the Mirage for Chef Tom Jannarone and Executive Chef Ken Weicker, Las Vegas. Assistant Executive Chef Place Station Hotel and Casino Las Vegas, NV. Executive Chef of Boulder Station Hotel and Casino Las Vegas, NV. Part of opening team for several other Station Casino properties. Chef De Cuisine at MGM Grand Hotel in Las Vegas for the Grand Buffet remodel. Assistant Executive Chef and opening team for the Suncoast Hotel and Casino in Las Vegas, NV. Volunteer for Chef and Child in Las Vegas, NV. Certified Servsafe Instructor and Proctor for Food Safety.

Location

Dearborn, United States