Damon Jones, Executive Chef

Executive Chef Damon Jones has returned to Ashland and Larks Restaurant after a few years spent working at the Country Club in Hershey, Pennsylvania.

Damon’s career has begun with a degree in Culinary Arts from Trenholm State College, Montgomery, AL. His years in kitchen include working at Emeril’s of New Orleans, as the Sous Chef at the Rogue Valley Country Club in Medford, Oregon, as the Executive Chef at the Sunriver Resort’s Crosswater Restaurant, and finally conceptualizing with the owners and then opening in May 2005 Larks – Home Kitchen Cuisine.

Damon and his team support and get inspired by the amazing farms, orchards, creameries, and wineries of this region. The abundance of seasonal produce allows them to create the most delectable menus and daily specials that excite and surprise with freshness and flavors.

Taste the seasons at Larks and say ‘hello’ to our chef and his team!

“My favorite part of working with local ingredients is the connection with the farmer, rancher, boat captain, or other local supplier that provide the amazing bounty that Southern Oregon has to offer. I love the pride that they show in the ingredients that they are responsible for and the knowledge I gain by truly knowing the source. Our customers enjoy the quality of the ingredients as well as knowing that the money they are spending is staying with in our community. Out of town guest and locals alike enjoy simple, clean, high quality food“. – Executive Chef Damon Jones

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