A grilled skewer, salad, and pea shoots on plates, with bold yellow text reading The Irresistable Supper Club over the image.

Supper Club Secrets with Chris Jones: Smoke, Soul, and Serious Flavour

If you’ve ever wandered past the Supper Club at Rifflandia and caught a whiff of something smoky, savoury, and downright irresistible—odds are, you’ve encountered the magic of Chris Jones. The culinary creative mind behind Alibi Catering, Jones BBQ, and The Breakfast Shop, Chris brings serious heat (literally) to Rifflandia’s food scene.

This year, the Supper Club returns as a flavour-packed, elevated food experience nestled within the exclusive backstage area. We caught up with Chris between prep shifts to chat brisket, beats, and what it takes to feed hungry festival-goers in style.

A paper plate holds a flatbread topped with arugula, crumbled cheese, and bright pink pickled onions, all drizzled with dressing and lit by natural sunlight.

 

First up: What exactly is the Supper Club?

CHRIS: The Supper Club is Rifflandia’s little culinary oasis. It’s part smokehouse, part speakeasy, and part chef’s table—all built inside the energy of the festival. We wanted to create something elevated, but still super approachable. You can sit down with your friends, eat something ridiculously delicious, and take a breather from the crowd while still being totally immersed in the vibe.

 

 

How did the Supper Club idea come to life?

CHRIS: It was a classic Riff moment—someone said “What if…” and we just ran with it. I’ve worked with Rifflandia for years as the official backstage artist caterer, and it’s become somewhat legendary—headlining talent have been raving about it for years (bbno$ even called it the best he’s ever had!). So we thought, why not share the love and let everyone get a taste? Supper Club was born from this idea that food at a festival could be more than fries and burgers. Don’t get me wrong, I love a good burger—but what if we could do smoked brisket with house-made pickles and fancy sauces? That was the challenge. And now it’s one of my favourite projects.

 

 

Six clear bowls, each containing mussels in broth with pieces of pita bread and garnished with herbs, are arranged on a white surface next to a wooden table.

You’re the brains behind both Alibi Catering and Jones BBQ. How do those worlds come together at the festival?

CHRIS: Jones BBQ is all about low-and-slow, southern-style BBQ—big flavours, bold seasoning, and a whole lot of smoke. Alibi is more about elevated, chef-driven menus for weddings and events. At Supper Club, we get to blend both: the casual comfort of BBQ with the finesse and creativity of Alibi. It’s a mash-up of my two culinary brains.

 

 

What’s on the menu this year?

CHRIS: Without giving away too many secrets…stay posted on our Add-Ons page for a link to the official menu when it's live. And yeah—we might have a couple surprises depending on the night. 

 

 

Can people just show up, or do they need a reservation?

CHRIS: It’s by reservation only and sells out fast. We usually have multiple seatings a night. You grab your plate, grab a seat, and enjoy the feast. It’s first-come, first-fed. So, if you’re reading this, take it as your official heads-up!

 

Three brown paper bowls filled with colorful biryani rice, topped with chopped green onions, crispy fried onions, and cashews, arranged closely together on a white surface.

What’s your favourite moment during Supper Club service?

CHRIS: There’s this surreal moment that happens sometimes—you're plating up a course, the dining tent is buzzing, and you look over to see someone casually sharing a table with one of the headlining bands! It’s not unheard of for an artist to pop by for a bite at the same time as guests. That’s part of the magic of Supper Club: the lines blur. You might be halfway through your meal when someone who just rocked the stage sits down across from you. Those spontaneous, unfiltered moments—where food and music worlds collide—are what make Supper Club truly unforgettable.

 

 

You’ve been part of the Riff community for a long time. What keeps bringing you back?

CHRIS: Honestly? The people. The team, the vibe, the wild creative energy—it’s infectious. Rifflandia doesn’t play by the rules in the best way possible. They support local, they elevate weird and wonderful ideas, and they truly care about the guest experience. It’s an honour to be part of that. Also, the music. Always the music.

 

 

What advice do you have for first-timers coming to Supper Club?

CHRIS: Come hungry. Come curious. 

Also: bring a crew. Supper Club is better shared.

 

 

Final words: Describe Supper Club in three words.

CHRIS: I’ll give you 4. Ultimate Backstage Food Festival.

 

A whole pizza topped with cheese, mushrooms, and olives sits on a wooden board, with two triangular slices of pizza placed in front of it.

Hungry yet? You’re not alone.

The Supper Club is one of Rifflandia’s most mouthwatering traditions. Whether you're a returning fan or a curious newcomer, this sit-down, dining experience is not to be missed. Keep an eye (and nose) out—and get there early before the fresh shucked oysters run out!

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