Nestled on the shore of Lake Balboa, Xplore Lakeside is home to some of the most delicious food in Hot Springs Village and the most spectacular sunsets. Our patio extends over Lake Balboa for a truly unique experience in the area. Our food is prepared with the freshest ingredients, and locally sourced when possible.
Greg Jones, Co-Owner of Village Progressives, Beehive
Neighborhood Hangout, and Xplore Lakeside, Operator of
Leveraging a long history of entrepreneurial endeavors in the technology industry and extensive career experience in marketing, finance, and sales, Greg Jones has now brought that entrepreneurial expertise and energy to Hot Springs Village. Just a year ago, Jones opened the Beehive Neighborhood Hangout, which focuses on a creative menu featuring fresh ingredients and an upbeat friendly atmosphere that attracts Village residents and visitors alike. In addition to the Beehive, Jones operates the Balboa Marina, assisting the owner in resuming operations after a fire destroyed the facility in early 2018. His latest endeavor, Xplore Lakeside, promises to offer another creative menu, craft brews, and unusual mixed drinks—in a setting that will spotlight Lake Balboa and again provide a welcoming atmosphere for residents and visitors.
It should be no surprise that Jones was voted Citizen of the Year 2018 and Entrepreneur of the Year 2018 by the Hot Springs Village Chamber of Commerce. Since moving to HSV full time in
2015, Jones has devoted his efforts to improving the lives of Village residents through his entrepreneurial successes and his involvement in various activities. He founded the Beehive
Neighborhood Hangout restaurant in September of 2017 and has led it to the top-rated restaurant in Hot Springs Village by emphasizing great fresh food, local live entertainment, locally sourced products, and fantastic service.
Growing up in Sheridan, Arkansas, being a chef wasn’t necessarily part of the long-term plan, but certain events steered me into kitchens and eventually into fulfilling my goal of becoming a chef.
After graduating from Sheridan High School in 2003, I attended the University of Arkansas in Little Rock majoring in philosophy. While attending college, I found myself in the kitchen more and more, seeking out new and different restaurants, reading cook books, and watching all things food and travel. Contemplating what I could do in life that would make me happy while also earning a living, the one thing that kept standing out was my enjoyment of food and cooking. I decided to take a leap of faith and packed up for Austin, Texas, to enroll in culinary school at The Escoffier School of Culinary Arts.
In Austin I became a journeyman line cook, working in a range of positions from cafeteria kitchens to award-winning restaurants. Having worked my way up to the rank of lead line/sous chef in the kitchen at the Roaring Fork Stonelake, a James Beard Award Winning Concept Southwest restaurant, I again took a leap of faith and left for a food truck concept. Joining forces with Heidi Garbo, owner of Garbo’s ATX, as the head chef/#2 in her food truck Garbo’s Lobster ATX, we became “Best Food Truck Austin, TX” in a couple publications as well as “Best New Food Truck” nominee in Austin American Statesman, and “Top 5 Sandwich Austin, TX” in Thrillist within the first year. From this success and an additional food truck, Heidi and I decided to open a brick-and—mortar based on East Coast seafood with my inclination towards southern cooking. While executive chef of Garbo’s Restaurant in 2013, the menu and restaurant were well received by both the people of North Austin and the various Austin publications.
After accomplishing my goal in Austin, Texas, I became homesick and decided to move back to Arkansas to do what I love. In 2015, I took a job as the executive sous chef at Bravo! Cucina Italiana in the Promenade Chenal. While at Bravo!, I garnered a greater appreciation for the business side of restaurants but greatly missed writing recipes and cooking in a locally owned and operated “scratch kitchen” environment. Early in 2017, I was offered a position with Petit & Keet as the opening executive chef, a rare opportunity to draft a menu and build a team from the ground up. While at Petit and Keet, the restaurant received numerous awards. To date, the opening of Petit & Keet has been a great accomplishment in my career and has further validated my love for all things food and how transformative food and restaurants can be in society.
I am excited to bring the sum total of all my experiences to Xplore Lakeside. I hope for this to be the newest highlight of my career and look forward to many years of continued success with the folks who are bringing you Xplore Lakeside.e.