About the Chef
Mihoko Jones
Executive Chef
Growing up, I hadn’t realized that I wanted to be a chef. It took one meal from The French Laundry by Thomas Keller to inspire my passion. I was already an undergraduate student at Skidmore College when I decided to transfer to the Culinary Institute of America, where I completed an externship at Le Cirque under Daniel Boulud. After my graduation from the Culinary Institute, I did what many young chefs do. I moved to New York City with aspirations to become one of the “greats”. After a few years in the city I was took an opportunity as Sous Chef at Swissôtel in Atlanta, GA. After working there for five great years, I decided to take my chances back in the Big Apple. By 2000, I was back in New York City again but this time I was Executive Chef, and opening Sheldon Firehouse’s new restaurant Foulon. I stayed at Foulon for twelve years, winning the James Beard Award in 2003. My time at Foulon was incredible, but the city life was …show more content…
The San Francisco native, then a student at Skidmore College, transferred to the Culinary Institute of America. It was during this time that she completed an externship at Le Cirque in New York City under Daniel Boulud. Upon graduating from the Culinary Institute of America in 1992, Mihoko moved to New York City in search of work. It was three years later that Mihoko was given the opportunity to join the culinary team at Swissôtel in Atlanta, GA, as Sous Chef. By 2000 Mihoko decided to move back to New York City where she was central in opening Sheldon Firehouse’s new restaurant Foulon as Executive Chef. During her time at Foulon, Mihoko flourished, winning the James Beard award in 2003. She stayed at Foulon for twelve years until moving upstate to Cambridge, NY, to become the Executive Chef at our farm-to-table restaurant Repast, where she has remained as an invaluable member of our
Mihoko Jones
Executive Chef
Growing up, I hadn’t realized that I wanted to be a chef. It took one meal from The French Laundry by Thomas Keller to inspire my passion. I was already an undergraduate student at Skidmore College when I decided to transfer to the Culinary Institute of America, where I completed an externship at Le Cirque under Daniel Boulud. After my graduation from the Culinary Institute, I did what many young chefs do. I moved to New York City with aspirations to become one of the “greats”. After a few years in the city I was took an opportunity as Sous Chef at Swissôtel in Atlanta, GA. After working there for five great years, I decided to take my chances back in the Big Apple. By 2000, I was back in New York City again but this time I was Executive Chef, and opening Sheldon Firehouse’s new restaurant Foulon. I stayed at Foulon for twelve years, winning the James Beard Award in 2003. My time at Foulon was incredible, but the city life was …show more content…
The San Francisco native, then a student at Skidmore College, transferred to the Culinary Institute of America. It was during this time that she completed an externship at Le Cirque in New York City under Daniel Boulud. Upon graduating from the Culinary Institute of America in 1992, Mihoko moved to New York City in search of work. It was three years later that Mihoko was given the opportunity to join the culinary team at Swissôtel in Atlanta, GA, as Sous Chef. By 2000 Mihoko decided to move back to New York City where she was central in opening Sheldon Firehouse’s new restaurant Foulon as Executive Chef. During her time at Foulon, Mihoko flourished, winning the James Beard award in 2003. She stayed at Foulon for twelve years until moving upstate to Cambridge, NY, to become the Executive Chef at our farm-to-table restaurant Repast, where she has remained as an invaluable member of our