Having represented Wales with both the junior and senior Culinary Team Wales, it was third time lucky for the Welsh chef, who upgraded his previous silver medal to gold.
Jones competed against seven other chefs to win the trophy at ICC Wales, Newport, including runner-up Sam Rust from Parc Le Breos House; third-placed Matthew Owenn from the Celtic Manor Resort; and fourth-placed Gareth Crimmins from Heaneys Restaurant, who all received silver medals.
Competing under the judges Colin Gray, Danny Burke, Sam Everton and Andrew Addis-Fuller, Jones’ winning dishes opened with poached cod with Welsh seafood mousse and seaweed, spinach, bisque estimated, crispy leeks, potato pearls and samphire oil.
The main course of pan-roasted Welsh lamb cannon with lovage crust, braised lamb baklava, carrot puree, fondant potato, pickled shallots and rosemary jus was followed by a dessert of chocolate mousse, poached pear, almond biscuit, dried pear, and a Penderyn whisky and honey syrup.
Organised by the Culinary Association of Wales (CAW), the competition required finalists to incorporate at least eight Welsh products of Geographical Importance into a creative three-course menu for four people, reflecting CAW’s commitment to promoting quality Welsh food and drink.
The Anglesey-born chef had also previously won the International Escoffier Challenge Grand Final in France.
“I am a proud Welshman, and it means a lot to me to win this competition,” says Jones, who was supported by his commis chef Ivan Barzev.
“We have three AA rosettes at Rookery Hall, and my boss wants me to get my name out there again and raise my profile.
“Winning this competition will do that.
“Having been involved with the Culinary Team Wales in the past, I would like to represent my country again in overseas competitions.”
Both the National and Junior Chef of Wales finals were held alongside Castell Howell Trade Food Service Show at ICC Wales. The National Chef of Wales final - the country’s premier culinary competition - was contested over two heats.
CAW vice president and judging panel chairman Colin Gray says: “There were some really standout dishes from chefs who are prominent in the industry and had the courage to put their reputations on the line.
“Only 10 points separated the top four places.”
The other finalists were Daniel Jones from Abergwaun Hotel; Goncalo Silva and Ionut Rosca from the Celtic Manor Resort and Wayne Barnard from Llanerch Vineyard.
The National and Junior Chef of Wales sponsors are Cambrian Training Company, Castell Howell Foods Ltd, Capital Cuisine, Roller Grill, MCS Tek, Friedr Dick Knives, DPS Tableware and Hybu Cig Cymru.