Chef consulting NYC<br />

Culinary Anthropologist

Chef Donnell Jones-Craven

Consultant • Culinarian • Connector

Chef Donnell

Chef Donnell is a native of Richmond, California in the San Francisco/East Bay Area who currently resides in Philadelphia, PA. He is a well versed Culinary and Hospitality Professional with over 25 plus years of hospitality experience in several food service environments; from corporate food service, upscale steakhouses, medical/retirement facilities to independent eateries. He’s a short and long-term culinary project specialist that brings unprecedented revenue growth, customer satisfaction/loyalty, staff engagement and operational strategies and solutions to start-up and existing restaurants. He has a wealth of experience with running successful food service/restaurant operations, a keen sense of food trends, styles and branding of food offerings for various environments that will offer seasonal and regional selections for a customer base that will increase revenue and customers. Chef Donnell enjoys traveling, studying food history and culture and engaging with his community through culinary and artistic endeavors.
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Dondari Culinary Consulting Services, LLC. offers consulting services for culinary development, service, hospitality training, operations management, full concept relaunches, helping new foodservice and restaurant start-ups create and complete their vision of their unique eatery to connect you with diverse targeted customers and solidify their brand presence.

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We offer short and long-term solutions to assist business owners to get up and running and to achieve future success. We also offer Covid-19 response strategies for your operation to relaunch your establishment according to the latest health department requirements that will ensure property safety, sanitation, and social distancing protocols to give your customers the trust they need to patronize you during this time and beyond.
Restaurant consulting<br />


Chef Donnell has established himself to be a true culinarian. He has never enduring
pursuit to learn from the humblest of home cooks to the top chefs and restauranteurs in
the country. He has been very fortunate to be associated with the following:

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  • Marc Vetri: Vetri Cocina, Vetri Community Partnerships, Philadelphia, PA
  • Guilio Fattore, CEC, Research and Development Chef,  AVI Food Systems,
    Warren, OH
  • Bynum Hospitality: SOUTH Jazz Kitchen, Relish, Philadelphia, PA
  • Chef Carl Lewis, 48th Street Grille, Catering by Chef Carl, Philadelphia, PA
  • Catherine Golding, Business Development Manager, Aussie Beef &amp; Lamb
    Association, Washington, D.C., North America Office
  • Thomas Keslinke, CEO, Chef’s Roll, San Deigo, CA
  • Jacklyn Glatzer, Senior Account Director Summit Group, Atlanta, GA
  • Cathy Nash Holley, Publisher/Editor-in-Chief, Flavor &amp; The Menu, Freeport, ME
  • Johnathan Deutsch, Ph.D., CHE, CRC: Drexel School of Hospitality and Sports
    Management, Philadelphia, PA
  • Alexandria L. Score, Marketing Coordinator, Mercer Culinary, Ronkonkoma, NY
  • Amalia Safran, Brand Communication Manager, OXO, New York, NY
  • Chef Kurt Evans, Owner, Up North Pizza, Philadelphia, PA
  • Chefs Christina Martine &amp;  Ben Miller, El Compadre, The People’s Kitchen,
    Philadelphia, PA
  • Vivian Lett, Design Strategies, Project Regulator, The Art Institute of Atlanta,
    Atlanta, GA
  • Chef Dori Perling, Culinary Director, Congregation Beth Shalom, Doraville, GA
    Other Notables
    • Production Chef, Whole Foods Market, Atlanta, GA
    • Food and Beverage Manager, Emory Healthcare, Atlanta, GA
    • Executive Kitchen Manager, Longhorn Steaks, Johns Creek, GA
chef consulting services


Chef Donnell has made it his life work to connect people, information, and opportunity through community, ministry, and the culinary arts. He’s an advocate for food access, nutritional education, non-profit entrepreneurship, volunteerism. As a chef, you have the unique opportunity to be hands-on. He’s been involved in the following areas:

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  • Food Service Coordinator, The Berkeley Emergency Food Project,
    Berkeley, CA
  • Volunteer Chef, Berkeley Men’s Shelter, Berkeley, CA
  • Executive Board Member, The Alameda County Food Bank, Oakland, CA
  • Volunteer/Donor, The Atlanta Union Mission, Atlanta, GA
  • Culinary Director, The EAT Cafe via Center for Hunger-Free
    Communities/ Drexel School of Public Health, Philadelphia, PA
  • Volunteer Chef, The Great Chef’s Event, Vetri Community Partnership
    with Alex’s Lemonade Stand, Philadelphia, PA
  • People’s Kitchen/ 215 People’s Alliance, Philadelphia, PA
  • Board Member, One World Everybody Eats, Fort Worth, TX
  • Lamont Twyne, Business Owner, Banquet Servers, LLC., Community
    Leader, West Philadelphia, PA
  • Kevin Brown, NAC Manager, People’s Emergency Center, Philadelphia,
  • Kevin Wilson, Business Specialist, Drexel University, Philadelphia, PA
  • Callalily Cousar, Community Leader, Parkside Neighborhood,
    Philadelphia, PA
  • Liz Fitgerald, Suzanna Suminska, The Culinary Literacy Center, The
    Central Library, Philadelphia, PA
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“Nothing brings people together like good food.”

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Interfaith Philadelphia Cookbook Message

Hello Culinary Connoisseurs! Today I am collaborating in a conversation with Interfaith Philadelphia about the "cool down" process of a post-cooking session. I often use and view music as a necessary component in my cooking process and...

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