MEET MARIO JONES
A Norfolk, Virginia native, Chef Mario Jones grew up cooking with his mother and father, helping prepare southern home-cooked meals. He has fond memories of his parents creating dishes using passed down techniques, and often uses these same techniques when executing his own recipes today.
Chef Mario did not attend culinary school for formal training. His culinary education consisted of first hand experience; cooking in many kitchens in the DC area and observing some of the best chefs in region. He quickly gained popularity for his extravagant brunch offerings while cooking in popular Alexandria, VA restaurants.
With his passion and dedication tattooed on his sleeve, Chef Mario received the honor of training with the world-renowned chef Hans Schandler at Waypoint Seafood & Grill. He eventually joined B. F. Saul Company Hospitality Group's culinary team as the Executive Chef at the Holiday Inn in Crystal City, VA, where he successfully assisted with the launch of their farm-to-table concept, Fresh Kitchen. Soon after, he found his home at the DoubleTree by Hilton McLean Tysons as Executive Chef where he has continued to showcase his southern-inspired recipes at Tysons Social Tavern.