After being crowned Royal Navy Senior Chef of the Year in 2019, St. Vincent and the Grenadines-born Petty Officer Alexis Jones returned to competition and once again proved his culinary excellence by winning the prestigious Open Plate Fish Prize at Exercise Joint Caterer.
The competition, hosted by the Worshipful Company of Cooks, recognises the chef who demonstrates exceptional skill in preparing sustainable seafood while maintaining the highest standards of military catering under pressure.
Exercise Joint Caterer is a demanding bi-annual competition that brings together catering specialists from the Royal Navy, British Army, Royal Air Force and Royal Fleet Auxiliary.
Competitors are tested through individual, team and field catering challenges that mirror the pressures of military operations.
Having already established himself as one of the Royal Navy’s finest chefs, Jones was determined to challenge himself once again.
His outstanding performance throughout the exercise earned him the Open Plate Fish Prize, with judges recognising his technical ability, professionalism and commitment to excellence.
First Sea Lord General Sir Gwyn Jenkins was recently on hand to present Jones who takes up promotion to chief petty officer next year, with his award, commending him for bringing glory to the Royal Navy.
Today, Jones continues to break new ground as the first Commonwealth Executive Chef and House Manager to the chief of staff at NATO Headquarters in Norfolk, Virginia, United States, serving within NATO.
His appointment reflects more than two decades of distinguished service in military hospitality, including experience at Flag Officer Sea Training (FOST) and other high-profile operational and leadership roles.
Speaking after receiving the award, Jones said his success would not have been possible without his faith and the people who supported him along the way.
“First and foremost, I thank God. I also want to thank my family and everyone who has mentored me throughout my career. They have all played a part in helping me become the person and chef I am today.”
Jones also spoke of his desire to give back to his homeland.
“I hope that one day I can work alongside the hospitality industry in St. Vincent and the Grenadines to share my experience, support the development of young chefs and help raise standards within our industry.”
When asked the secret behind his success, Jones smiled and recalled advice from his late grandfather that has stayed with him throughout his life.
“My grandfather always told me, ‘If you’re going to be a manure shoveller, be the best manure shoveller.’ In other words, whatever you do in life, do it to the very best of your ability and always leave it better than you found it.”
Jones says he takes every opportunity to proudly fly the blue, yellow and green flag of his homeland wherever he serves.
He hopes his achievements inspire young Vincentians to believe that hard work, discipline and determination can open doors around the world.