Chef John Jones has opened and orchestrated some of the finest restaurant kitchens in North Carolina. Although, when he created J. Pepper’s, he did more than simply bring authentic southern comfort cuisine to Kernersville. Chef John Jones created a delicious community in his resident hometown of 14 years.

Of course, the word community implies helpful relationships with others and Chef John Jones would be the first to admit that he did not do this single-handedly. First and foremost, his wife, Julie, a certified public accountant and manager for over 20 years, joined him in his vision, along with their children, Josh and Jenna. Two more J’s were added, when local investors John Dickerson and Jeff Powell learned of John and Julie’s plan.

The Jones intended to create a restaurant that was genuinely for the people of Kernersville and with the help of people in Kernersville.

"When we were under construction," Chef John Jones explained, "we bought everything we could locally—from our 42-foot granite bar top, to our tables, chairs and lights. And now that our kitchen is opened (May 23, 2011) we buy all of our food fresh—as much as is available—from local farmers and even children who are growing produce."

Chef John Jones was just as committed to this town when he selected his workforce. He chose to fill as many of the 70 job openings J. Pepper’s created as possible with local residents. But, like his trademark meals, Chef John Jones has blended some unlikely candidates into his employee mix.

For instance, one employee has Asperger’s Syndrome. He can only work two hours a day, but Chef Jones feels that this young man has a place in the community and a place at work.

"I started out as a boy working only two hours a day, and you never know what this opportunity might lead to," Chef John Jones explained.

Perhaps more unusual, is the case of Angela Doby. Residents may have read about her in the Kernersville News a few years ago when she was arrested for forging checks. Angela is a recovering addict. After being released from prison and approaching Chef John Jones, he decided to give her a second chance.

"J. Pepper’s has given me a life and a family," said Angela, whose drug addiction was precipitated at the age of 22 when her mom died of cancer. "My goal is to be a chef like John and every day I’m one day closer to getting my jacket."

Like the egg on J. Pepper’s signature Fried Egg Cheeseburger, these employees add something to the standard mix.

Speaking of the cheeseburger, Tammy LaRue, who is on a mission to try everything on the menu at J. Pepper’s noted, "It didn’t sound good, but I was committed to try it. When I bit into it, it was so delicious. You just have to try it."

It is the same way with these non-typical employees. They really do add to the restaurant. In fact, what they add is a sense of hope and inspiration.

"My work philosophy is simple. Show up on time. No matter what your job is, always do the very best that you can. If you finish your job, look around and see who you can help. We’ve found that when we give someone a chance or a second chance they become role model employees because they are so thankful," Chef John Jones shared.

Amazingly, in the restaurant industry where the average turnover rate is about 75%, at J. Pepper’s 90% of the initial employees have chosen to stay. For a case in point, take a look at Sous Chef Eric Huffman. He’s been in the business for 34 years and has worked at over 20 restaurants.

"John and I are friends," Eric said with a grin, "and this is the most relaxed and fun place I’ve ever worked at. In fact, on my days off, I come back in to watch sports and hang out."

Actually, Eric and Chef John Jones met at the exquisite Franklin’s off Friendly in Greensboro. There, they each trained under the renowned Chef John Berres and steeped themselves in the Berres "Bible" of recipes.

These recipes were reminiscent of the simple and comforting home-cooked meals that Chef John Jones grew up on. At his grandmother’s house, cook Elizabeth Dixon, poured love and care into everything she made. It was Elizabeth who inspired John’s love of cooking.

"She could take something as simple as fresh corn," Chef John Jones remembered fondly, "and four hours later she’d nursed it into the most memorable food you’d ever eaten."

That is the spirit of the menu at J. Pepper’s. It is authentic southern comfort food. There is only one way to achieve this - whole food, fresh ingredients and locally grown produce. Everything is cooked from scratch using recipes from family, friends and what is now the Chef Jones "Bible" of recipes.

Even though J. Pepper’s "adds a new 5-star dimension to Kernersville's culinary options" according to Henrietta Barrett, its menu is moderately priced.

"The portions are so generous," confided Forrest Graves, "that when I meet my fiancé there for dinner every week, we split an appetizer and then share a main dish that comes with two sides. It costs only $20 and we have more than we can eat."

Forrest’s favorite appetizers are the spring rolls, which are flaky on the outside and filled with fresh crisp veggies on the inside.

Linda Mitchell, a local realtor, loves to take clients to business lunches at J. Pepper’s. "I can always count on good food at a good value. My clients love it," shared Linda.

Incidentally, her favorite pick is the Kernersville Cobb Salad. As one might guess, it contains all the traditional fare, with the addition of beets and pimento cheese. According to Linda, it is the atypical items that "make" the dish.

Other Kernersville favorites include Shrimp and Grits, Lobster Macaroni and Cheese, Chicken Turnovers, Four J’s BBQ Chicken, Steak along with popular sides such as Field Pea Salad, Macaroni and Cheese, Mashed Purple Sweet Potatoes, Collard Greens (like grandma used to make) and Fresh Fried Potato Chips.

Chef John Jones is quick to point out, that since this is Kernersville’s restaurant, if you want one of his recipes, ask him! Conversely, if you want your best recipe on the menu, bring your recipe in. {See Guest Favorites of 2012 to the right.}

True to nature, J. Pepper’s shares it’s best with Kernersville. When the Chamber of Commerce hosted its annual "Eating for Education," J. Pepper’s jumped in with both feet and raised $2000 to fund teacher’s project grants for Kernersville’s schools. According to Chamber President Bruce Boyer - J. Pepper’s was the top contributor.

"So many people have helped us," said Chef John Jones graciously, "that we now feel that our role at J. Pepper’s is to listen to the community and to give back as much as we can."