Bill Jones is a multifaceted culinary expert with a unique blend of scientific acumen and gastronomic artistry, currently serving as a chef and consultant at Magnetic North Cuisine. With a robust background in geology and computer science, Bill approaches the culinary world with a methodical...
Bill Jones is a multifaceted culinary expert with a unique blend of scientific acumen and gastronomic artistry, currently serving as a chef and consultant at Magnetic North Cuisine. With a robust background in geology and computer science, Bill approaches the culinary world with a methodical mindset, allowing him to innovate in food and wine consulting. His French culinary training in Michelin-starred restaurants has honed his technical skills, enabling him to craft exquisite dishes that not only tantalize the palate but also reflect a deep understanding of flavor profiles and ingredient interactions.
At Magnetic North Cuisine, Bill plays a pivotal role in key projects that focus on product and recipe development, menu innovation, and wine list curation. His extensive experience working in diverse culinary landscapes—from the bustling kitchens of London and the refined bistros of France to the vibrant street food scenes of China and the USA—enriches his approach to menu development, ensuring that each creation is both globally inspired and locally sourced. As a judge for the Vancouver Restaurant Awards for over a decade, Bill has cultivated a keen eye for culinary excellence and trends, which he leverages to elevate the dining experiences he curates.
In addition to his consulting work, Bill is the proud owner and chef at Deerholme Farm, where he champions the principles of sustainable cooking and wild food foraging. His passion for community building is evident in his workshops and events that educate others about the importance of local ingredients and culinary traditions. An accomplished author of 12 cookbooks, Bill's expertise has been recognized with three World Cookbook Awards, solidifying his status as a thought leader in the culinary arts. Through his work at Magnetic North Cuisine, Bill Jones continues to inspire and innovate, bridging the gap between science and gastronomy.
