Bill Jones was born and raised in south Louisiana. After graduating from culinary school in Baton Rouge he moved to New Orleans to work as a line cook at Cochon. After 2 years on the line at Cochon, Bill moved to Chicago to broaden his culinary horizons. While in Chicago, Bill worked at Michelin star restaurant Sepia and had the chance to experience new ingredients and cooking styles. He returned to New Orleans in 2014 to accept a position as butcher at Cochon, where he quickly rose through the ranks. Bill has worked as tournant, sous chef and executive sous chef. In December 2015 Bill became Cochon’s chef de cuisine.