Vincy Chef Alexis Jones wins Navy’s top prize

Vincentian Royal Navy Chef wins Top Prize Petty Officer Alexis Jones has once again solidified his reputation as one of the military’s most elite culinary talents by winning the Open Plate Fish Prize at the high-stakes Exercise Joint Caterer. Originally from St. Vincent and the Grenadines, Jones who was crowned Royal Navy Senior Chef of […]

Vincy Chef Alexis Jones wins Navy’s top prize

Vincentian Royal Navy Chef wins Top Prize

Petty Officer Alexis Jones has once again solidified his reputation as one of the military’s most elite culinary talents by winning the Open Plate Fish Prize at the high-stakes Exercise Joint Caterer.

Originally from St. Vincent and the Grenadines, Jones who was crowned Royal Navy Senior Chef of the Year in 2019 demonstrated exceptional skill in preparing sustainable seafood while under the intense pressure of military catering standards.

Exercise Joint Caterer is a demanding bi-annual competition that brings together the best catering specialists from the Royal Navy, British Army, Royal Air Force, and Royal Fleet Auxiliary. The event tests competitors through individual and field challenges that mirror the rigors of military operations.

Jones’s technical ability and professionalism earned him high praise from judges and the First Sea Lord General Sir Gwyn Jenkins, who presented the award and commended him for bringing glory to the Royal Navy.

Currently, Jones is breaking new ground as the first Commonwealth Executive Chef and House Manager to the Chief of Staff at NATO Headquarters in Norfolk, Virginia. This appointment follows more than two decades of distinguished service, including roles at Flag Officer Sea Training (FOST). He is scheduled to be promoted to Chief Petty Officer next year.

Reflecting on his success, Jones attributed his achievements to his faith, family, and mentors. He also shared a life lesson from his late grandfather that has guided his career: “Whatever you do in life, do it to the very best of your ability and always leave it better than you found it”.

Beyond his personal accolades, Jones remains deeply committed to his roots, frequently flying the flag of St. Vincent and the Grenadines wherever he serves. He expressed a strong desire to give back to his homeland by working with the local hospitality industry to mentor young chefs and help raise standards.

Through his achievements, he hopes to inspire young Vincentians to believe that discipline and determination can open doors to worldwide opportunities.