Chef Basil Jones has been in the Restaurant industry for over 25yrs. He began at the age of 25, when he was employed at Sans Souci Resort in Ocho Rios, Jamaica. At Sans Souci, Basil moved up in ranks from a housekeeper, to an Executive Sous Chef (85’-92’). Recognizing that he had a natural gift for the Culinary Arts, the Management of Sans Souci Resort, invested in him and provided him the formal training needed to nourish his gift. Chef Basil attended Hocking Technical College in Nelsonville, Ohio, where he obtained an Associate’s Degree in Culinary Arts; as well as a Degree in Business, Hotel & Restaurant Management. Chef
Basil then relocated to Tryall Golf, Tennis & Beach Resort in Montego Bay, Jamaica where he held the position of Executive Sous Chef (92’-95’), supervising a staff of 50.
Chef Basil Jones later moved to New York, where he has been a staple in the Caribbean restaurant industry. He has lent his talent to a myriad of established and then up and coming Caribbean Restaurants such as, Negril Caribbean Restaurant (95’), Guinep’s Caribbean & Chinese Restaurant (97’), Maroons and Brooklyn’s Footprints Café(04’-09’) to name a few. It was at Footprints Café that one of Chef Basil’s signature dishes, the creamy, well flavored mouth-watering Rasta Pasta was introduced, and it too, like
Chef Basil has now become a staple in many Caribbean restaurants. Chef Basil’s talent does not stop at the Caribbean. He has also lent his talent to various other NYC establishments such as Salt
Restaurant Inc, where he was Sous Chef (97-01), supervising a staff of eleven; Coup Restaurant Inc (01’), where he was the Executive Chef, supervising the staff, menu planning, daily specials, and the overall maintenance of the kitchen, and with his love and dedication to his craft today we arrive at Sans Souci Restaurant, an ode to his alma mater. While the opening of his family restaurant is one of his greatest accomplishments, Chef Basil has also travelled to distant lands to participate in Food Shows. In 1991 he travelled to Reykjavik, Iceland on a promotional tour for the Jamaica Tourist Board at the Loftleider Hotel, as well as in 1993 to San Francisco, CA, where he participated in Promotional Shows at Moscone Center. Chef
Basil has cooked for such celebrities as Harry Belafonte , Mary J Blige, Usher, Liza Minnelli and Busta Rhymes just to name a few. The next chapter has just begun, with the opening of Sans Souci Restaurant. The English definition of the French word Sans Souci is “without care,” but in the words of the Jamaican we say “NO PROBLEM MON.”
Head Chef and co-owner, Chef Basil Jones has infused his love of his traditional Jamaican island favorites with Italian, French, American, Chinese and Creole cuisines to name a few, to create his magnificent menu that makes Sans Souci’s dishes unforgettable. So stop by, bring a friend, have a drink, eat some food, bust a move, because at Sans Souci Restaurant we say “NO PROBLEM MON.”