Bill Jones Bio

Bill Jones is a chef and author based on Deerholme Farm in the Cowichan Valley. He is a French-trained chef, author of 12 cookbooks, winner of 3 world cookbook awards and busy journalist, food consultant and community builder. Bill’s latest book is the Deerholme Vegetable Cookbook (Touchwood Editions, 2015) following up the successful Deerholme Foraging Book  and the Deerholme Mushroom Book (Touchwood Editions, 2014, 2013).


Bill and wife Lynn, garden year round on the property which they style as an edible landscape. He is an acknowledged local expert on wild foods and foraging with a passion for wild mushrooms and a keen respect of local first nations ethnobotany and culture. Bill has taught at many prestigious venues including The Herb Farm (Seattle, Wash.), Hollyhock Retreat (Cortes Island, BC) and Foxglove Farm (Salt Spring, BC)

Jones is a passionate supporter of local food communities, a founding member of FarmFolk/CityFolk, SlowFood Vancouver Island and a key organizer of the 2nd Annual Canadian Chefs Congress.

His consulting company Magnetic North Cuisine, is active in all areas of local food production, marketing and development. He has worked with hotels, restaurants, bakeries, seafood stores, grocery stores and regional farm-based businesses. If it’s local food, Bill has worked with it.

Deerholme Farm is his base in the Cowichan Valley on Vancouver Island and he is renown for his local food dinners, foraging workshops and hands-on cooking classes. Bill was also a longtime (12 years) restaurant critic for the Vancouver Magazine Restaurant Awards, BC’s premier food and wine industry awards.

Key past clients have included, Granville Island Public Market, King Pacific Lodge, Seafood BC, The Wine Islands Vintners Association and VanDusen Public Gardens.

His work has appeared in the New York Times, Gourmet, Bon Appetit, Saveur, Harrowsmith and many prominent publications.


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