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Tides Inn Executive Chef Truman Jones showcases regional jewels of the Chesapeake & Rappahannock

Updated: Mar 10, 2021

As a former farmer himself, Executive Chef Truman Jones of The Tides Inn has an appreciation for Virginia's farming traditions--on land and under water. Despite being the resort's executive chef and food & beverage director for less than a year, Chef Truman is already earning kudos as a culinary visionary, while remaining respectful of Virginia's and Irvington's heritage, and for his commitment to partner with local farms, chefs and wineries.

Jones has more than 20 years of experience in the food and beverage industry and was recently featured in a Virginia is for Lovers blog post: Inside the Kitchen with Chef Truman Jones of The Tides Inn. In the interview, Chef Truman reveals some of his favorite Virginia things: farms and producers, beverages, flavors and vacation spots. As a special treat, Jones shares a few of his go-to recipes using fresh, local ingredients, including Baked Rappahannock Oysters Chesapeake, made with Rappahannock oysters and Chesapeake Bay lump crab meat; Roasted Garlic Bechamel Sauce; and Horse’s Neck Cocktail Recipe featuring Bowman Brothers Bourbon.

The Tides Inn and its restaurants, Chesapeake Restaurant & Terrace and Fish Hawk Oyster Bar, reopen with Chef Truman in the kitchen on March 15, 2021.

To read's full interview with Chef Truman Jones and get the recipes, click here.

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