Chef Randy Jones brings his love for the food of BC to Long Beach Lodge!
Ready to swap his skis for a surfboard, Randy Jones joined Long Beach Lodge Resort as head chef on April 15, preparing British Columbia’s bounty for food lovers coming to this coastal destination from around the globe.Most recently chef at Steeps Grill & Wine Bar on Whistler Mountain, Jones, spent 10 seasons in Whistler Blackcomb as a chef and in other food and beverage management roles, gaining a keen business sense and human resources knowledge of the industry while maintaining his passion to deliver upscale British Columbia food and wine experiences.
Jones was introduced to his culinary career with after school jobs in the restaurant and hotel industry and graduated from the culinary and pastry and baking programs from Dubrulle French Culinary School in Vancouver. He went on to broaden and refine his culinary skills while apprenticing with esteemed Canadian Pacific (Fairmont Hotels) properties before making the move to Whistler.
Fueled by his passion to showcase the rich bounty of B.C. through his work with high quality farmers, ranchers, fisherman and producers, Jones is excited about making the move to Tofino where he finds the food culture and setting with forests, wild ocean and aquaculture very inspiring.
“Long Beach Lodge Resort is the perfect setting to deliver an amazing culinary adventure,” said Jones. “Looking out on the Pacific Ocean from the windows of the Great Room and enjoying B.C. food and wine is an incredible experience that attracts people from near and far.”
Enhancing the guest experience is exactly what Long Beach Lodge Resort focuses on. “We continue to be recognized by the Condé Nast Traveler Gold list as one of the top Resorts in Canada,” said Perry Schmunk, general manager of Long Beach Lodge Resort. “With Randy’s top drawer skills and passion for B.C., his addition will take us to a new level.”
As active as he is indoors, Jones is an avid outdoors enthusiast who enjoys exploring the wild places of the province he grew up in. His trips including foraging for edible mushrooms and berries in season and fishing in local waters. Jones understands the stories of his local ingredients and wants to share those with his guests to make their dining experience something truly memorable.
“Great food is often only one component of an incredible dining experience, the story of the food, the setting, and who you are enjoying it with is equally important.”
Today Jones also shares his time with his wife, Cindy, his son, Griffen, and their golden retriever/german sheppard, Casey, combing the coast and forests in their spare time, salvaging deadfall logs for making rustic furniture or spending time maintaining a small acreage in Pemberton.
