For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis. He then moved on to sister restaurant, Essence, in Darling Harbour, where he refined his culinary style, particularly his love of working with fresh produce. After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef. Living the country life and accessibility to the very best produce are what Ash loves most about being a chef in this part of the world.
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