Chef Sean Jones has been a member of the Culinary Arts Department at Saint Paul College since 2006. Chef Jones has taught courses in Culinary Foundations, Breakfast Cookery, Butchery and Charcuterie, Café Dining, Food, Beverage & Labor Cost Control, Artisan Cheese, Sanitation and Organic and Sustainable Foods. He enjoys teaching about the foundation of skills needed to grow in the industry. His favorite part about teaching is being able to watch each student’s passion for cuisine develop and grow, "There is nothing more rewarding than seeing a student’s dream of cooking professionally become a reality.”
Chef Jones started out in the kitchen at the age of 13 and worked his way up into the kitchens of several acclaimed restaurants in Milwaukee and Minneapolis. Career highlights include his time in Milwaukee working for the Bartolotta Restaurant Group, learning the techniques of Cucina Rustica under James Beard award winning Chefs Paul Bartolotta and Adam Siegel. In the Twin Cites he has worked at W.A. Frost Co., Vincent A Restaurant, Lucia Café and Wine Bar under James Beard Nominated Chef Lucia Watson, and as Chef de Cuisine at the Marsh in Minnetonka, an acclaimed spa and wellness center. He is a graduate of Saint Paul College Culinary Arts program and did his undergraduate work at the University of Wisconsin–Milwaukee.
His philosophy on food focuses on using local and artisan foods. Chef Jones has worked and volunteered with Gale Woods Farm, The Minnesota Project, Renewing the Countryside, and Slow Food Minnesota to promote the use of local foods in culinary education. He also volunteers his time at local farms and charity benefits, such as the Taste of the Nation.