dennis jones jr began cooking at a very young age, developing his own recipes, plating, and balancing a meal long before beautiful food trended on the internet. This passion led dennis on a journey through the ranks of kitchens across America, to the position of Head Chef designing full menus in New York and Alaska.

While having experience in all positions of the kitchen and countless cuisines, dennis has dedicated recent years to developing a vegetarian and vegan roster of original dishes and flavors. 

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In 2020 dennis published the first in a series of kitchen manuals entitled “The Book of the Fed” which sold-out of its 150 copy first printing. The journeys of “the traveling line cook” tow the line between reality and fantasy with a culinary twist and can be followed on his Instagram and Facebook pages.

Dennis has most currently cooked for the Luxor Hotel and Casino and Giada on the Las Vegas Strip, as well as running a seasonal kitchen Sockeye Saloon in King Salmon, AK.

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