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Roger L. Jones II is a native of Flint, MI. Since 1989 he has worked professionally with various artists in the USA, Japan, and Turkey. Roger discovered his musical abilities when he was a youngster at church. His gospel background provided a spring board to his passion for playing jazz music. The church Greater Holy Temple COGIC where his father is pastor, was like a musical battle ground for young musicians. Roger cites his non- gospel influences as Miles Davis, John Coltrane, Herbie Hancock, and McCoy Tyner.
After graduating from high school, Roger attended Oberlin Conservatory in Oberlin, Ohio. While attending Oberlin, Roger’s understanding and musicianship grew exponentially. Many performance opportunities were afforded, and his reputation grew. Since this time, Roger has performed and “sat in” with various musical icons associated with jazz and other musical styles. Some of these individuals include Wynton Marsalis, Joe Henderson, Wallace Roney, and JJ Johnson to name a few.
Roger has developed into a cutting-edge band leader. His bands, “Roger Jones & Higher Calling” and Trioisms are comprised of phenomenal musicians dedicated to inventing fresh and innovative ways to approach the execution of music. Mixed with a soulful and modern approach, the music of this band is innovative, relevant to the current generation, and swings ridiculously hard. There is no doubt that Roger L. Jones II will be heralded as one of the most explosive and innovative pianists of his generation.
MEET THE BAND: Roger L. Jones II – Piano, Josef Deas – Bass, Alex White – Drums
Preview of Tasting Menu for Dinner & Show Tickets
First Course: Red Beans & Rice Croquettes – Red kidney beans, bell peppers, Chorizo Escabeche, Scallion Ribbons, Toasted Tomato Aioli | Oysters – Piquillo Mignonette, Cilantro, Yuzu EVOO | Salad – Shaved Brussel Sprouts, Bosch Pears, Balsamic Vinaigrette, Blue Cheese Crumble, Cherry Tomatoes, Arugula, Toasted Walnuts
Second Course: Smoked Hanger Steak – Grilled Smoked Hanger, Pomme Puree, Asparagus Ribbons, Truffle Bordelaise, Yuzu EVOO
Third Course: Arroz con Dulce – Coconut Milk Sweet Rice Pudding & Toasted Cinnamon Crumble
Roger L. Jones II is a native of Flint, MI. Since 1989 he has worked professionally with various artists in the USA, Japan, and Turkey. Roger discovered his musical abilities when he was a youngster at church. His gospel background provided a spring board to his passion for playing jazz music. The church Greater Holy Temple COGIC where his father is pastor, was like a musical battle ground for young musicians. Roger cites his non- gospel influences as Miles Davis, John Coltrane, Herbie Hancock, and McCoy Tyner.
After graduating from high school, Roger attended Oberlin Conservatory in Oberlin, Ohio. While attending Oberlin, Roger’s understanding and musicianship grew exponentially. Many performance opportunities were afforded, and his reputation grew. Since this time, Roger has performed and “sat in” with various musical icons associated with jazz and other musical styles. Some of these individuals include Wynton Marsalis, Joe Henderson, Wallace Roney, and JJ Johnson to name a few.
Roger has developed into a cutting-edge band leader. His bands, “Roger Jones & Higher Calling” and Trioisms are comprised of phenomenal musicians dedicated to inventing fresh and innovative ways to approach the execution of music. Mixed with a soulful and modern approach, the music of this band is innovative, relevant to the current generation, and swings ridiculously hard. There is no doubt that Roger L. Jones II will be heralded as one of the most explosive and innovative pianists of his generation.
MEET THE BAND: Roger L. Jones II – Piano, Josef Deas – Bass, Alex White – Drums
Preview of Tasting Menu for Dinner & Show Tickets
First Course: Red Beans & Rice Croquettes – Red kidney beans, bell peppers, Chorizo Escabeche, Scallion Ribbons, Toasted Tomato Aioli | Oysters – Piquillo Mignonette, Cilantro, Yuzu EVOO | Salad – Shaved Brussel Sprouts, Bosch Pears, Balsamic Vinaigrette, Blue Cheese Crumble, Cherry Tomatoes, Arugula, Toasted Walnuts
Second Course: Smoked Hanger Steak – Grilled Smoked Hanger, Pomme Puree, Asparagus Ribbons, Truffle Bordelaise, Yuzu EVOO
Third Course: Arroz con Dulce – Coconut Milk Sweet Rice Pudding & Toasted Cinnamon Crumble
