Bill Jones

Bill, a chef with French training, is an acknowledged expert in foraging, mushrooms, and farm-to-table dining. His culinary artistry, cultivated at Deerholme Farm in the Cowichan Valley of Vancouver Island, is showcased through his numerous cookbooks. He shares his expertise by hosting dinners, workshops, and cooking classes, engaging with audiences across North America. Bill also serves as a food and wine consultant, with a notable focus on First Nations food traditions.