Jones was victorious in the North Wales regional heat at Deeside College, Connah’s Quaythis week. He can now look forward to the national showpiece final at Grŵp Llandrillo Menai, Rhos on Sea on Monday, February 11.
The chefs were given three hours to cook a creative three course meal, which they had devised using some Wales the True Taste award winning ingredients.
His winning three-course menu comprised of a starter of panfried mackerel with Aberdaron crab, cod, cockles and tomato, a main course of fillet of Welsh Beef with a mini cottage pie, parsnips, wild mushrooms and horseradish and a dessert of apple and blackberry steamed sponge pudding with blackberry ripple ice cream and Calvados custard.
He commented on his achievement: “This was my first competition, as I have only been cooking for 15 months. I was absolutely over the moon when they read out my name.
“Competing in the final is going to be exciting and nerve-wracking, but I’m going to give it my all.”
Joining Jones in the final will be Chris Tull from the Castle Hotel, Conwy, runner up in the North Wales heat, Toby Hobby, 21, demi chef de partie at the Bear Hotel, Crickhowell, who won the South Wales heat and Jonathan Pring, 18, from the Celtic Manor Resort, Newport.
A month before the final, the four chefs will be given a list of Wales the True Taste award winning ingredients, from which they must devise a three course meal for four.
The winner will receive an all expenses paid trip to represent Wales at the Junior Forum at the World Association of Chefs Societies Congress in Stavanger, Norway in 2014 as well as the coveted Welsh Dragon trophy and have the prestige of being the best junior chef in Wales.
Organised every two years by the Welsh Culinary Association, the Junior Chef of Wales contest is sponsored jointly by Welsh Assembly Government to promote the food and drink industry brand 'Wales the True Taste’, Hybu Cig Cymru/ Meat Promotion Wales and Unilever Food Solutions.