Gary Jones graduated from Johnson and Wales University in the early years of the Culinary Arts program in Providence, RI. After several years of working in resort and hotel environments, Gary began a career as a chef at the Walt Disney World Resort in Orlando, FL overseeing single and multiple units in restaurants, resorts and park catering operations. Through a 37 year career at Walt Disney World, Gary pushed the limits of traditional chef duties including the Disneyland Paris opening training team, as a recruiter hiring interns, cooks and chefs throughout the United States and internationally, teaching and managing culinary arts classes for avocational guest students at the Disney Institute, developing and managing food allergy programs, supporting food and beverage program and menu development for new theme parks and resorts, and developing and supporting environmental programs at each of The Walt Disney Company theme parks around the world. Gary has discussed food allergies and nutritional kids meals representing Walt Disney World while speaking at the Chicago National Restaurant Show, Florida Restaurant Show, Academy of Nutrition and Dietetics national convention, FASI and multiple format media interviews.