CEDAR CITY — Don’t be too hard on the executive chef at Cedar City’s Courtyard by Marriott if he moved to Southern Utah from California five years ago.
Kevin Jerrold-Jones brought with him the one thing nobody complains about from the Golden State — brunch.
After completing culinary school in San Diego, Jerrold-Jones spent the next 24 years as a cook, sous chef and executive chef. First in pubs, then some upscale Laguna Beach restaurants, and later for some clientele he couldn’t disclose for professional reasons.
“I was very fortunate to work for a lot of really cool people,” he said. “I signed a lot of NDAs, so I can’t say too much. But, President Obama’s 2012 reelection campaign in Brentwood — we were fortunate to get that gig.”
Next, he flipped a couple of restaurants, “where you open them, build them up and sell them,” before he realized Beverly Hills was not the place he wanted to be. He said he bought 100 acres, loaded a moving van and moved to Cedar City.
“We started up an organic, biodynamic farm,” he said. “I believe the path of the chef always ends with the dirt. You learn to cook, you learn the products and where they come from, and it all leads back to the dirt.”
With business on the farm running smoothly, Jerrold-Jones eventually missed the kitchen. Two years ago, he heard about a struggling bistro inside a hotel. Once he saw the place, it reminded him of brunch on Laguna Beach.
“I saw the untapped potential that this has,” he said gazing at an empty dining room. “And what the community really needs and a lot of that has to do with brunch. So as soon as I saw this place I thought, we have to do something special here.”
For the past three months, patrons at Cedar City’s Courtyard by Marriott bistro have been enjoying Sunday brunches with typical staples, such as breakfast meats, made-to-order omelets and fresh fruits.
Pulled pork and rolls, as well as several types of potatoes and pasta, were also available when Cedar City News stopped to check out the scene. For those who enjoy a mimosa or bloody mary with their brunch, a full-service bar and attendant were also on staff.
Julie Padilla, director of sales for Safari Hospitality, said the brunches on Sunday have seen success as a result of not only great food, but a great staff hired by Jerrold-Jones.
Banquet sous chef Melissa Brown successfully completed culinary training from Southwest Technical College and has been an integral part of the team’s success, she noted.
“She brings so much to the team,” Padilla told Cedar City News. “Being a graduate of Southwest Tech’s culinary program, she brings fundamental skills and cooking techniques that we haven’t seen in a long time. One of her most important qualities though is her attitude. She is always positive and willing to help.”
Jerrold-Jones noted that many of his staff earned their spots on his roster from previous experience in breakfast establishments, such as the All American Diner.
The Bistro at Courtyard by Marriott staff is also open to hosting weddings, company events and holiday parties. The group recently hosted a luncheon for Southern Utah University coaches and boosters.
“So we have a restaurant — The Bistro, which every Courtyard by Marriott has,” Jerrold-Jones said. “We are trying to elevate that slightly to meet the needs of discerning clients and the community.”
The Bistro offers Sunday brunch from 10:30 a.m. to 1:30 p.m. every week but will have special hours for Super Bowl Sunday to accommodate the game, Jerrold-Jones said.
The restaurant has also partnered with Cedar City’s IG Winery to hold an upscale wine tasting and dinner for the upcoming Valentine’s Day holiday.
“We’re going to do, at least quarterly, really upscale wine dinners,” he added.
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