A decade and more of dedicated military culinary service has earned a Caribbean-born Royal Navy chef a prestigious new honor, cementing his status as one of the United Kingdom’s most talented military food professionals. Petty Officer Alexis Jones, who originally hails from St. Vincent and the Grenadines and previously took home the 2019 Royal Navy Senior Chef of the Year title, has added another award to his collection: the coveted Open Plate Fish Prize at the bi-annual Exercise Joint Caterer competition.
Organized by the Worshipful Company of Cooks, the competition sets a high bar for participating military catering specialists, challenging entrants to prepare exceptional sustainable seafood dishes while upholding the strict operational standards of military catering under high-pressure conditions. As a leading tri-service event, Exercise Joint Caterer draws elite catering teams and individual competitors from across the United Kingdom’s armed forces: the Royal Navy, British Army, Royal Air Force, and Royal Fleet Auxiliary. To replicate the real-world stresses of military deployments, competitors are put through a rigorous slate of individual, team-based, and field catering challenges that test adaptability, skill, and precision in unpredictable environments.
Already recognized as one of the Royal Navy’s top culinary talents after his 2019 win, Jones chose to return to competition to push his own skills further. His flawless performance across all stages of the event caught the eye of judges, who singled out his precise technical skill, unwavering professionalism, and lifelong commitment to culinary excellence to award him the Open Plate Fish Prize. First Sea Lord General Sir Gwyn Jenkins personally presented the award to Jones, who is set to promoted to the rank of chief petty officer in 2025, praising the chef for bringing distinction and acclaim to the Royal Navy.
Off the competition stage, Jones is making history as the first Commonwealth national to hold the combined role of Executive Chef and House Manager for the chief of staff at NATO’s Norfolk, Virginia headquarters, where he supports NATO operations through his work. His landmark appointment comes after more than 20 years of distinguished service in military hospitality across high-stakes roles, including a posting with Flag Officer Sea Training (FOST) and multiple operational and leadership positions that have shaped his expertise.
In comments following his award win, Jones credited his success to his faith and the wide network of supporters who have guided his career from its earliest days. “First and foremost, I thank God. I also want to thank my family and everyone who has mentored me throughout my career. They have all played a part in helping me become the person and chef I am today,” he said.
Beyond his own achievements, Jones has long-term goals to lift up his home country. He shared his ambition to eventually return to St. Vincent and the Grenadines to partner with local hospitality industry leaders, share his decades of international expertise, mentor emerging young culinary talent, and help raise professional standards across the nation’s hospitality sector.
When asked about the core principle that has driven his success, Jones recalled the timeless advice his late grandfather gave him that has guided every step of his career. “My grandfather always told me, ‘If you’re going to be a manure shoveller, be the best manure shoveller.’ In other words, whatever you do in life, do it to the very best of your ability and always leave it better than you found it,” he explained.
Wherever his career takes him, Jones makes a point to proudly display the blue, yellow, and green national flag of St. Vincent and the Grenadines, representing his homeland. He says he hopes his trajectory from a young Caribbean national to a decorated military chef and NATO culinary leader will inspire the next generation of young Vincentians to pursue their ambitions: proving that hard work, discipline, and relentless determination can open doors to opportunities across the globe.
