Chef Noel Jones, ON20, Hartford, CT
Next Photograph: Daniel Kardos, Harvest Supper

Chef Noel Jones, ON20, Hartford, CT

Spanish Octopus Salad, Sauce Rouille

Noel Jones started working in the kitchen of a fine French restaurant at the age of 14 and realized early that he had a love for the craft. Inspired by his mother, who was the maitre d, he responded well to the high standards that were expected of him and the rest of the staff. He credits his uncles, who were both executive chefs at leading restaurants, with taking him under their wings at a young age and guiding him through his early career. In fact, one uncle was a lecturer for hotel management whose counsel was sought after throughout Europe. "They were my mentors, and taught me that the most important aspects of cooking were respect for ingredients, integrity, and discipline," he says.

Having graduated at the top of his class in culinary school in Ireland, Noel has worked on both sides of the Atlantic. He worked his way up through the ranks to become chef tournant at the Hotel Europe. In addition, he was executive chef of the Limetree in Kenmare, which earned a Michelin rating during his tenure. He was also a member of the Panel of Chefs Ireland. In 2005, he was inducted into the Les Amis dEscoffier Society.

Prior to joining PolytechnicON20, Noel was corporate executive chef at the United Technologies Companies. A firm believer in using his talents to support the community, Noel has represented the restaurant PolytechnicON20 at a number of charity events such as The Celebration of Connecticut Farms, Hartfords Taste of the Nation for Share Our Strength, CPTVs Celebrity Chefs, and Artworks 30th anniversary celebration.

In keeping with PolytechnicON20s credo of excellence, Chef Noel provides the Hartford area with stellar cuisine, the likes of which is generally found in New York City and other cosmopolitan areas. Through training and experience, he is grounded in the classic technique of European cooking. With this important foundation, Noel works with modern culinary technology to present artful and delicious dishes.

A true professional, Noel is also a gastronomic explorer, continuously experimenting with new flavors and new techniques to bring excitement to each dish he presents before his guests. His passion for culinary creativity is neatly summed up in his philosophy: "Take classic cuisine and use it as a springboard for the imagination to create new dishes."

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