Photo credit: Brandon Amato
Wylie & Rum has welcomed Brian Jones as its new executive chef, bringing fresh energy to the Atlanta Caribbean restaurant’s kitchen. The neighborhood establishment, operated by father-and-son restaurateurs Tony and David Lewis, announced the appointment as Jones begins developing new additions to the menu that has made the Reynoldstown spot a local favorite.
Jones arrives with impressive credentials, having previously served as executive sous chef at South City Kitchen, one of Atlanta’s most beloved dining destinations. His experience with diverse culinary approaches positions him well to expand Wylie & Rum’s offerings while maintaining the creative spirit that defines the restaurant’s approach to Caribbean-inspired cuisine.
Scratch cooking takes center stage
The new executive chef has made freshness a top priority in his approach to menu development. Jones plans to transform Wylie & Rum into a true scratch kitchen, preparing ingredients and sauces in-house rather than relying on premade components. This commitment to fresh preparation extends across the entire menu, from basic ingredients to complex sauces that add distinctive character to each dish.
His work incorporates ingredients that give Caribbean cuisine its unique profile, including guava, mojo and jackfruit. These elements allow Jones to create dishes that stand apart from typical restaurant offerings while staying true to the establishment’s mission of presenting approachable takes on island flavors influenced by Jamaican, Cuban and European culinary traditions.
Signature seasonings and menu updates
Jones has developed a proprietary jerk seasoning blend specifically for Wylie & Rum that delivers more intensity than standard versions. The custom blend incorporates increased amounts of allspice and cinnamon, creating a spicier profile that appeals to diners seeking authentic Caribbean heat. This seasoning will appear across multiple menu items, becoming a signature element of the restaurant’s flavor profile.
The chef has already begun updating existing dishes while developing new offerings. His reimagined rasta pasta features jerk chicken that undergoes a two-day brining process before being seasoned with an enhanced herb and spice mixture and garnished with fresh parsley. The extended preparation time allows flavors to penetrate the meat more thoroughly, resulting in more complex taste throughout each bite.
Expanding the dining experience
Several ambitious additions are in development for upcoming menu releases. Jones plans to introduce lamb and sweet potato gnocchi, combining Caribbean ingredients with Italian pasta-making techniques. Jerk chicken poutine represents another fusion approach, applying Caribbean flavors to the Canadian comfort food classic of fries, gravy and cheese curds.
The restaurant will also expand its brunch offerings under Jones’ direction. New morning options include a jerk chicken omelet and a creative take on eggs Benedict featuring collard greens and jerk hollandaise sauce served on an English muffin. These additions aim to give weekend diners more reasons to visit while showcasing how Caribbean flavors can enhance familiar breakfast formats.
Restaurant’s distinctive character
Co-owner Tony Lewis expressed confidence that Jones possesses both the technical skills and creative vision needed to elevate Wylie & Rum‘s position in Atlanta’s competitive dining landscape. The restaurant has built its reputation on what it describes as an unapologetically inauthentic approach to Caribbean cuisine, embracing fusion and creativity rather than strictly traditional preparations.
Jones has indicated his enthusiasm for working with the diverse flavor profiles and cultural influences that define the restaurant’s menu. His goal involves enhancing the elements that have already proven successful while introducing new dimensions that keep regular customers engaged and attract first-time visitors.
Located near the intersection of Moreland Avenue and Wylie Street, the restaurant features a modern casual atmosphere enhanced by murals from artists Brian Steely and Puerto Rican creator Tommy Bronx. The establishment serves lunch and dinner throughout the week, with extended hours on weekends, and offers catering services for corporate and special events.
Source: Wylie & Rum
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