We love Phil Jones and his people- and eco-friendly, socially conscious not-for-profit approach to the food business. Jones is the executive chef at downtown's
and at various pop-ups around town.
He gets some well-deserved love from Metropolis mag no less, in a story we've excerpted below:
Jones grew up selling meat patties on St. Croix as a boy, worked at a neighborhood soul food place as a teenager, and later cooked for Christian catering halls, The Rattlesnake Club, and several high-end hotels. For the past two years he’s been bringing those culinary chops to Colors as a part of a broad program that includes workforce development, cultivating cooperative food business start-ups, and promoting restaurant worker advocacy.
Good stuff, eh? Read on here.