History
The Jones family has operated
a small family farm in Huron, Ohio for over 20 years. They were
born and bred with a love for farming. Hard times and fortunate “accidents” have defined and shaped their purpose and mission: “to grow vegetables slowly and gently in full accord with nature.®” The Chef’s
Garden has dedicated itself to working in concert with outstanding
chefs all over America.
In 1992, Mr. Bob Jones envisioned taking this
collaboration to the next level. He proposed founding an institute
surrounded by a working farm where the chef and farmer could come
together outside the restaurant setting. This environment would
enable the chef to retreat from his or her restaurant routine into
a rustic setting, which would foster a closer relationship with
the farmer and provide inspiration.
The Jones family purchased
the land for this visionary project in 1998. In 2001, the family
established an advisory board for the CVI. Lee Jones, chairman
of the board, utilizes these chef advisors for all integral decisions
affecting the CVI facility, education and marketing. From kitchen
design to the wine cellar, from the library to future teaching
materials, the Culinary Advisory Board has crafted the CVI to cater
to the educational and creative needs of all innovative and rising
chefs across America.
Architecture:
The 11,000-square-foot facility built of locally quarried limestone, pine and cedar exterior with a wild cherry, black walnut, tulip poplar, oak and ash interior was designed from a basic concept of the Jones Family.
Facilities:
Sitting on approximately 100 acres, the Institute includes a 1,500 square
foot state-of-the-art two story Kitchen designed by Mark Stech-Novak with
full audio-visual capabilities for demonstrations; a 1426 square foot Dining
Room with 22 foot ceilings (capable of seating 90); an Executive Chef Suite
with luxury amenities; accommodations for visiting chefs’ teams;
a Culinary Library; Root Cellar and Wine Cellar; and experimental vegetable,
forest and herb gardens.
Chefs’ Haven:
Visiting chefs can utilize the CVI’s facilities and gardens for educational, team-building and retreat purposes. With the farm nearby, chefs can experience The Chef’s
Garden planting and harvesting methods, pick vegetables themselves and return
to the CVI for relaxation or to experiment in the kitchen.
