A Quickie with Chef Amaris Jones
Cook'N for Rick Ross 'N more... meet Miami's beloved Chick'N Queen
Born in Philadelphia, Amaris Jones moved to South Florida over two decades back. Re-locating for work in the real estate world, she never looked back. Her career has since taken many beautiful turns throughout her journey in hospitality. From working in lifestyle management, she subsequently worked in the music industry for stars like Timbaland, Quincy Jones and other moguls who shaped the hip-hop world.
One of the first black women to work in concierge lifestyle management, she was even featured in Ocean Drive Magazine.
Learning to cook under the helm of the ladies in her immediate family, she recalls watching women in her late father’s Philadelphia church cook dinners for the community on Sundays.
As she grew personally and professionally, Jones realized that she had the innate ability to create community through her food. And what started in the comfort of her home where she would whip up delicacies for her beloved friends, became her reality. Opening her first restaurant called South Street in Miami’s Design District (before it was what it is now), she furthermore launched a catering business. Amaris also consulted for Marcus Samuelson who was her friend and mentor when he opened Red Rooster.
From helping Rick Ross lose weight with flavor, to placing chefs for Quincy - she opened Chick’N Jones during Covid at the late Time Out Market on Lincoln Road. Currently, Chick’N Jones is based in Doral at Shoma Bazaar where her fans in-the-know come from near and far to enjoy her famous fried chicken.
Name: Amaris Jones
Nickname: Chef
Place of work: Chick’N Jones
Childhood leftover memory: We always had leftovers at home. My dad was a busy minister so we would go out often and always take the food home. But there is something comfortable about pasta with sauce marinating overnight. It was mushy good ol’ spaghetti, but with a piece of fried fish it was even better.
What is your favorite restaurant to take leftovers home from: Chick’N Jones for the moment. Last month it was Sunny’s - and their pomme puree was amazing with steak and eggs which I added was insane.
My last meal would be: Since I will be going to heaven, my last meal would be anything my mom cooked and it would include her 7UP Poundcake. But that’s not anytime soon.
What music is on in your kitchen: It depends on my mood and what I am cooking. If I cook Italian, it's Sinatra. For soul food, gospel is beautiful. And lastly, I love Jazz
What do you wear at home in the kitchen: Shorts and tee or a mumu!
Favorite thing about the Miami restaurant scene: Most of the chefs, we have our own community and there's a friendship amongst restauranteurs and the evolution of great concepts coming here.
What is your least favorite thing about the Miami Restaurant scene: The clubstaurants overshadow the good mom-and-pop establishments.
After work, I drink… alcoholic/non alcoholic?: I like the ‘Love Jones’ which I co-created with Bar Lab when I opened my first restaurant. It's ginger beer, mint leaves, hibiscus, lime and cucumber. I dont add tequila but it is amazing with it should you wish to try it!
What would people be most surprised to know about you: I am an introvert/extrovert.
Your go-to spots in Miami: Tinta y Cafe for breakfast. For dinner, Makoto.
Kitchen tool you swear by: Tongs!
Most over-rated culinary trend: Avocado toast.
Thoughts on MSG: I don't think about MSG - but ask urgent care.
Favorite thing to cook at home: I love cooking a roasted Branzino with a red pepper coconut sauce and a beautiful fresh salad. I love fish and vegetables.
If you weren't a chef, what would you be doing: I would be producing movies or designing homes.
What advice would you give aspiring chefs: That professional kitchen can be intimidating and kindness goes a long way.
What's your most notable guest order pet peeve: It used to be a list of allergies until I got one.
Favorite city/cities to visit for food: Mexico City, Medellin, Istanbul and Seattle.