Kelley Jones recently opened Hops & Harvest, his latest Las Vegas venue in May of 2013 with partners Bradley and Bryan Ogden, an American farm to table comfort food concept featuring numerous craft beer and draught wine selections. He also launched Poppy Den by Chef Angelo Sosa in January 2013, an Asian gastro-pub with authentic flavors and handpicked ingredients served in a neighborhood eatery. He owns two casual burger & wing concepts “Meat Chix” with a planned expansion throughout the Vegas Valley. Jones is also launching “Dinner in the Sky”, part culinary experience/part thrill ride, in Las Vegas in the Fall of 2013.
Jones is the founding partner of Trust3 Hospitality www.trust3hospitality.com and LeLe Hospitality www.lelehospitality.com, with offices in New York City and Las Vegas. His ventures include Managing Partner of XVI and JBird in New York City, and he re-launched the Malibu Inn on Malibu Beach, Calif., in association with Chef Angelo Sosa. He partnered with Chef Geoffrey Zakarian at Tudor House and HIGHBAR on Miami’s South Beach. He is the creator of Suite & Tender at the Se Hotel in San Diego and Eden on Miami’s South Beach, both with Chef Christopher Lee.
Jones has been on the opening executive teams of some of the country’s leading hotel brands including The Monaco Washington DC, Hudson New York, Clift San Francisco, Argonaut San Francisco and Mandalay Bay Resort & Casino Las Vegas. Jones has managed the operating teams of 8 of the top 100 highest grossing restaurants in the country and has led the opening teams of 5 of the top 100 highest grossing restaurants in the United States. Jones held senior executive level positions with 3 of the top 75 multi-concept restaurant operators in the country (#’s 3,7 and 15) as ranked by Restaurant & Institutions Magazine.
Because of his expertise in the hospitality industry, Jones is often tapped to share his views and insight at conferences around the country including Bar & Nightclub Show, Hospitality Design Boutique Expo, RD&E Conference, G2E Summit and Temple University School of Hospitality and Tourism. He has been interviewed and quoted in industry magazines such as Nations Restaurant News, Restaurant & Institutions, Market Watch, Cheers, Restaurant Business, Food and Beverage Underground, Food Arts, Tasting Panel and Wine Enthusiast. Jones’ hospitality background is extensive and includes the following enterprises:
Career Steps: Formerly, Jones was the Corporate Director of Food and Beverage for Pussers, LTD Tortola, British Virgin Islands (1991-1998); General Manager/Executive Chef, Pussers Landing, St. John U.S. Virgin Island (1990-1991); and Executive Chef, Brett’s Restaurants, Greenwich, Conn. (1989-1990).
Jones serves on the board of the Nevada Blind Children’s Foundation as secretary. He is also a founding member of the Epicurean Charitable Foundation and continues to serve on the board and the executive committee as Chairman.