Rev. Dr. Ewart Gladstone Jones Sr.

Rev. Dr. Ewart Gladstone Jones, Sr., was born to Norris Owen Jones and Tattaline Edwards then mothered by Lucille Edwards Simmons in St. Vincent, West Indies. He was preceded in death by his grandfather, Hubert Jones, grandmother, Mariam McKenzie, father, mother, and mom.

Ewart accepted Christ at an early age and was baptized into the Kingston Anglican Church in St. Vincent. Ewart moved and matured in Trinidad, West Indies where he cultivated an education in Culinary Arts. He accepted his first employment as a chef and relocated to St. Thomas, U.S. Virgin Islands. He was encouraged to accept a position with the Hilton NASA Clear Lake Hotel near Johnson Space Center, just outside of Houston, Texas. He moved his family to Texas City, Texas and was an active member of St. Michael’s Episcopal Church in La Marque, Texas. Years later he joined Wesley African Methodist Episcopal Church in Houston, Texas under the leadership of Rev. Dr. E. E. Coates.

Ewart worked as a Certified Executive Chef for many years, sharpening his skills, talent, and knowledge, establishing his career by working in several prestigious hotels, country clubs, restaurants and hospitals in Galveston, the Greater Houston Area, and McAllen, Texas as well as Louisiana, including New Orleans’ famous Rosie’s.

Ewart’s talent afforded him the opportunity to enter the Houston Famous Broccoli Summit to present his winning Broccoli Lasagna recipe to President George H. W. Bush and, along with the Texas Chefs Association, was invited to the inauguration to prepare a Texas meal. Ewart was an Adjunct Professor at Galveston Community College, Houston Community College, The Art Institute of Houston, and San Jacinto College where he taught Culinary Arts. He was on the Advisory Board at Houston Community College and Lamar University, Beaumont, Texas.

An award-winning chef, Ewart received an Executive Chef Lifetime Achievement, was inducted into the American Academy of Achievement Prestigious Honor Society, and President’s Medallion, was two-time Texas Chef of the Year, the 38th Director of Houston Chef’s Association, Vice-President of Texas Chefs’ Association and a member of Golden Triangular and Houston Chapter Chefs’ Association. His award-winning Roasted Garlic Cilantro Lime Dressing was placed on the shelves of Whole Foods Market. He won numerous gold, silver and bronze medals, carved ice sculptures, and was a columnist for Southeast News writing food articles in the “Chef’s Corner.” In addition, Ewart was among the first chefs to present Culinary Arts on KHOU Channel 11(Houston), and was a member of Chaîne des Rôtisseurs, an international association of gastronomy.

Ewart answered his call to ministry and was ordained a Local Elder of the African Methodist Episcopal Church. He continued his education by attending College of Biblical Studies, obtaining an Associate’s Degree, Bachelor’s Degree in Theology, and a Master’s Degree in Theology. He earned a Doctor’s of Ministry Degree through Andersonville Theology Seminary.

Ewart leaves to mourn, his wife, Geraldine Addison Jones; his children: Stephen, Yvette, Jenny, Leon (JoAnn), Ewart, Jr., Tamika (Gary), Carl (Nicki), Sean (Shannon), and Anita (Robert); his siblings: Terrance, Ian (Debbie), Irwin, Joyce, Yvonne, Owen, Comella, and Caroline. He also leaves a host of grandchildren, great-grandchildren, nieces, nephews, and cousins.