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Chef Jay Jones

10?’s with Platinum Chef Jay M. Jones

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Dayton native Jay Jones graduated from Meadowdale High School in 2002. At age 14 he began working in restaurants starting at Red Lobster at the salad station before moving up to the grill.  He  attended Cincinnati State and, in 2005, earned a degree in Culinary Arts Studies and Business Management/Hospitality.  Over time he has worked at a variety of restaurants locally, including Ryan’s Steakhouse, Ruby Tuesday, Carvers Steaks & Chops, The Cheesecake Factory, The Pub, and Bar Louie. In 2009, he launched Platinum Catering,  focusing first on fine dining and private dinners. He calls himself  a “production chef,” meaning he develops special menu items and uses creative techniques (e.g. saucing and glazing) to elevate dishes.  We asked him to take some time out of the kitchen to answer our 10 Chef questions:

What is your favorite ingredient to cook with?

Cumin yellow curry, kosher salt, restaurant style pepper, onion powder, garlic powder, liquid minced garlic, Cajun, blackened season, white pepper, Basil, rosemary, jerk. Romulan, Cinnamon, cinnamon maple, brown sugar, white sugar, vanilla extract, pineapple juice, mint leaf, thyme oregano, Italian seasoning blend, Olive oil abstract, six pepper season blend, lemon pepper, Alamo Zestful seasoning, Tabasco, Cayenne pepper, paprika, Sea salt Honey, syrup yellow mustard

What ingredient do you dread?

Some Fresh organic plants seasoning

What’s your favorite dish to make?

I do not have a favorite anymore but if I have to name something it will be my (Sweet potato cheesecake pie). That is one of my many items that I am famous for or my seafood creamy casserole trio

What’s your favorite pig out food?

Philly cheesesteak quesadilla, all types of quesadillas & smoke fried wings.

What restaurant, other than your own do you like to dine at in the Miami Valley? 

Bj’s bar and grillm Fleming’s, Cheesecake Factory Carvers Steakhouse and  J. Alexander’s

What’s your best advice for home chefs?

First, you have to be in love with what it is that you do and you also have to take in consideration that what you like may not be what everyone else like. So you have to study the art of food, the art art of culinary and the art of flavors and seasonings combinations and combos. Don’t be afraid to take advice. Don’t be afraid to do research and don’t be afraid to taste other foods. Clean your palate. Take your time. Don’t overthink it lightly. Seasoning your food and taste as you are cooking and preparing find your happy space like whatever you can get your drive from. Listen to music. Listen to something Inspirational whatever it takes for you to keep your groove so you can stay consistent and get your food done in a timely manner.

If you could invite any 4 guests to a dinner party who would they be and why? 

I will only invite people that I can benefit from that can help me grow in my business people that supports me. It means a lot to me and want to see me be successful. People that allow me to encourage more footsteps throughout the city of Dayton and through my career people that help set the tone and people who has every intentions on allow me to grow to my fullest potential that’s not necessary. Someone I can name because there’s so many people that I know that loves me. But I hope this answers your question.

Who do you look up to in the industry and why?

Jeff Huber. He has opened up restaurants for celebrities and also his own restaurant and private owned restaurant throughout the USA. He knows everything about the business. He has also helped write to him but for some restaurant specs that restaurants use till this day. Very smart, very intelligent, very patient and I look up to him for all his abilities. He is my main mentor.
•Second my grandmother, my aunt Rose & my mother Uncle Ricky. because they has always put in a lot of work to make sure the family eats no matter what’s going on, cooking and preparing food has never stopped them from making smiles and full bellies. I also had an opportunity to watch some of them cook in the kitchen as when I was young and I was always blown away how that square box make something so tasty. So flavorful so beautiful and my past should begin then.

What do you do in the Miami Valley on a day off? 

I spend a lot of time with my family taking care of my kids, making sure my house is in order. I spend time with my beautiful fiance because I get a lot of my energy and a lot of my ability and strength from her. I love on my oldest daughter because she was my first love and my first passion to be great. I spend time with my animals, my dogs. I also take time out to myself to reflect and to regroup and I also work on new recipes and think about food around the clock and always try to figure out how can I grow and be bigger than what I am now because it’s not enough and there’s so much more that I want to achieve.
This is more for catering. One day I had to cater for a wedding of 450 and it was a product that I had to make at the venue because I did not have time to finish it and everything hit the floor as soon as we pulled it out. The oven and I only had 2 hours to prepare it which calls for 4 and 1/2 hours for preparation. I sent three people to the three different stores. I cleaned up the mess. Everyone came back on time and I managed to get the food out just in time before it was time to eat.

Downtown Steakhouse To Open Friday

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