Craig Jones did not begin his culinary career as a chef, but as a waiter. Working at a small hotel in Cheshire, England, the Welshman became enamored with the dishes he saw being created in the kitchen. Eventually, he was granted an apprenticeship with the chef, and his life’s work was born.
Like many chefs, Jones’ path journeyed to restaurants in many places, including Scotland and England. But he eventually wound up in beautiful St. Lucia, where he opened up The Cliff at Cap. Along with his rigorous training at Michelin-starred kitchens in Europe, Jones brought a locavore’s passion to St Lucia, well before local sourcing became a fashionable buzz word.
True to its name, The Cliff at Cap sits atop a cliff. The open-air restaurant has multilevel decks that offer unending views out to Pigeon Point and the Caribbean Sea. During the day, The Cliff at the Cap takes on a casual feel. At night, the restaurant transforms with soft-lighting and a romantic tone.
The restaurant has become one of “the” places to dine on the island, offering a French West Indian-inspired contemporary menu based on fresh local products and fresh seafood.
Savory creations include butter-poached Caribbean lobster with mascarpone and enriched gnocchi parmesan tuile or roulade of “jerked” chicken breast with caramelized ripe plantain with creamed sweet corn.
Though Jones has enjoyed incredible success at The Cliff at Cap, he still prefers to wear a blue apprentice apron as a reminder that his work is always evolving.
If You Go
The Cliff at Cap