LAS VEGAS—Trump International Hotel Las Vegas announced the appointment of Sydney Jones as the hotel’s new executive sous chef. Jones, known for using cutting edge and progressive cooking techniques, oversees all aspects of culinary operations at Trump International Hotel Las Vegas including its in-room dining, meetings and banquet facilities and DJT, the hotel’s signature restaurant. With an impressive culinary background that includes positions at some of the country’s most prestigious resorts and notable dining destinations, Jones brings a flare for cooking with Italian influences and a passion for utilizing local, seasonal, farm-fresh ingredients to his new role.
“Executive Sous Chef Jones is extraordinarily talented and we are excited to welcome him to Trump International Hotel Las Vegas,” said Brian Baudreau, Vice President and Managing Partner. “He has spent many years developing his own unique cooking style and artistry and guests will enjoy the new culinary concepts and menu creations he has planned for our hotel.”
Jones joins Trump International Hotel Las Vegas with 12 years of culinary experience. Having just completed a 10-year tenure with five-star Four Seasons Hotels and Resorts, Jones worked with talented culinary teams across the country at properties in Arizona, California and most recently, Atlanta. He has also worked at the two-Michelin star Charlie Trotter and staged at Michelin-star Restaurant Gary Danko.
“I am honored to lead the culinary team at the best luxury hotel in Las Vegas,” Jones said. “We have some exciting new things on the horizon centered on utilizing quality farm-fresh produce, which allows me to apply my background in cooking with regional, artisanal products and be creative in developing new delectable dining experiences.”
