Lia Jones is a Belizean American, born in New York City, with two decades of hospitality industry experience. During the early part of her career she worked in the front of the house at restaurants such as Charlie Palmer’s Kitchen 22 and Michael White’s Ristorante Morini.
Lia has always had a passion for culinary arts and eventually found herself attending what is currently known as the International Culinary Center receiving a diploma in French Culinary Arts and Restaurant Management.
Upon graduating culinary school, Lia interned and worked as a line cook until starting her own private dining company called Dining Endeavors. Entrepreneurship has lended her the opportunity to travel to over 30 different countries to write about and explore food and beverage culture.
Lia has completed courses with Bar Smarts, the Sommelier Society of America and went on to become a Certified Sommelier with the Court of Master Sommeliers, and is completing the WSET Level 4 diploma program.
Most recently Lia worked at Eleven Madison Park in NYC, but left to become the founder and Executive Director of Diversity in Wine and Spirits. She is a wine and spirits educator and is actively pursuing a professional certification with Cornell University in Diversity and Inclusion to help find solutions within the international hospitality community.