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News > Alumni news > Interview with Cameron Jones (Class of 2020) who is excelling in his Career as a Chef

Interview with Cameron Jones (Class of 2020) who is excelling in his Career as a Chef

Cameron is currently working at the 3 Michelin starred Waterside Inn, Bray, under the Roux Family and is flying in his career
25 Apr 2023
Alumni news

We managed to catch up with him for a quick interview as to how he's getting on and how his experience at TWGSB prepared him for the future:

Hi Cameron, thanks so much for speaking with us today!  We are very excited about your career and to hear how well you are doing! Many congratulations. 

What, if any, aspects of your experiences at TWGSB most influenced your career and life choices?

My time at TWGSB taught me a lot in all aspects of my life, however my experience in food and nutrition has proved pivotal to my career developing a passion and setting the foundations for a future profession. The confidence that the school had in me and the opportunities which were provided to learn and develop in any creative manner wider than the core subjects has allowed me and continues to allow others to fulfil potential and pursue passions.

What has been the most successful and rewarding part of your personal / professional life? What did you achieve / learn?

The most rewarding part of my professional and personal life so far has been my opportunities to give back. Last year, for example, along with our Chef Patron Alain Roux, we cooked for a charity fundraiser dinner with other chefs from around the UK. The charity was ‘Chefs adopt a school’ which helps primary school children understand the basics of food and how they can eat more healthily  to help them in the future.  I hope to be able to continue supporting the community through food and hospitality.

Through my time here and with the Royal Academy of Culinary Arts, as well as being a member of organisations such as the Craft Guild of Chefs, I have had the opportunity to collate a large array of contacts, information and experiences from many of the top michelin restaurants and 5 star hotels across the UK and beyond.

What was the most pivotal moment in your career (eg change of direction or role) and what personal/ professional changes did it bring?

The biggest change I have made to date in my professional career would be deciding to move from the mainstream professional chef course at Westminster Kingsway College, to the Royal Academy of Culinary Arts. I had the opportunity to do many interviews and trials before getting the chance to become an apprentice at the 3 Michelin starred Waterside Inn. This then transitioned to the more senior role I am in now. It was a key decision for me which led to me being able to ascend to one of the best restaurants in the world and continue to learn and develop from the very best.

What are you plans / expectations for your future career or personal life?

In the future I plan to utilize the skills I have developed over these years and open my own restaurant, attempting to reach the pinnacle of the industry while aiding in the development of future generations of chefs and hospitality workers.

What advice would you give to your 18 year old self or current students based on your own experiences?

 At 18, I was fortunate enough to already have a clear vision of what I wanted and how I was going to do it.  However, even if you are struggling to decide the correct course of action, I can’t recommend enough following your instincts. Even if it may be a somewhat non-conforming option, as long as hard work and discipline follow, success will come.

What characteristics or attributes did TWGSB bring out in you, and how?

Over time TWGSB gave me an improved sense of self-confidence and reassurance that career path choices I wanted to make were viable and would be supported. This was evident across all subjects throughout the school.

What single memory about your time at TWGSB stands out for you and why?

My most significant memory from TWGSB was the opportunity to enter, and ultimately win, the Kent Young Chef Award, as much of a shock as it was, it gave me the desire to create and cultivate a career in hospitality, this was the defining moment that set off my career.

Who at TWGSB inspired you most (staff or student)?

My food and nutrition teacher, Lisa Smith, was the driving force that gave me the confidence and the fundamental knowledge and support to not only enter the competition, but to lay the framework for my career to this point; she remains one of the most crucial figures in my professional life.

What would you change about your time at TWGSB if you could?

I would have loved to have seen and had the chance to speak to people from a whole host of different careers to understand the opportunities that there were outside of institutions such as university.

Cameron, thank you for catching up with us and wishing you every success in your future career. We anticipate more great adventures are in store for you and please do keep us updated! 

If you have an interesting story to inspire the next generation, please simply email in to:



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