Three Chimneys Inn welcomed Jonathan Cox in October of 2016 as the Executive Chef. Chef Cox brings creative, traditional and eclectic menus and is diverse in all forms of scratch cookery and charcuterie. His passion for culinary gives his food an extra ounce of deliciousness by simply allowing food to be food.
Chef Cox is a 1999 honors graduate from the Culinary Institute of America (CIA) bringing several years of culinary and hospitality experience to Three Chimneys Inn. Prior to Three Chimneys Inn, Chef Cox spent five years in Vermont employed as the Executive Chef at the Reluctant Panther Inn and Restaurant in Manchester and Kedron Valley Inn and Restaurant in Woodstock, both sister properties with the same ownership. Throughout Chef Cox’s career, he has worked at several luxury boutique hotels both small and large, including the Bedford Village Inn in Bedford and the Inn at Thorn Hill in Jackson.
Chef Cox also spent time in California where he worked at the Ahwahnee Hotel in Yosemite National Park where he had the opportunity to work under Certified Master Chef Roland Henin. Other key accomplishments in Chef Cox’s career have included a James Beard dinner and Confrerie de la Chaine des Rotisseurs dinner with Chef Michael Leviton of the Lumiere Restaurant in Boston, Massachusetts. Chef Cox is passionate about using as many local sourced products as possible and that passion is reflected in his menus. In addition, Chef Cox is enjoying the team building and training process with his crew while being open to suggestions from them as well.
Born in Halifax, Nova Scotia, Chef Cox’s family later moved to Camden, Maine where some of his family members continue to reside. When not at the Inn, Chef Cox enjoys biking and skiing.