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.
Lia’s last role as a hospitality professional was with Eleven Madison Park in NYC, but left to start Diversity in Wine and Spirits.
She is one of the leading DEI professional in the food and beverage industry holding professional certification in Diversity and Inclusion from Cornell University to help find solutions within the international hospitality community.
Lia Jones has been featured in The Wall Street Journal, The New York Times, Forbes, VinePair, The Somm Journal, Imbibe, and many other publications.
Lia was named one of Wine Enthusiast’s 40 under 40 Tastemakers of 2020 and was recognized as Wine Business Monthly’s Wine Industry Leader 2020 honoring this year’s change makers and influencers.