Wylie & Rum Announces Brian Jones as New Executive Chef
Wylie & Rum, the neighborhood Caribbean kitchen and rum bar from father-and-son restaurateurs Tony and David Lewis, is excited to announce the addition of Brian Jones as executive chef. Jones, whose resume includes a stint as executive sous chef at beloved Atlanta mainstay South City Kitchen, is already hard at work on new additions to Wylie & Rum’s acclaimed menu of craveable sandwiches, burritos, soups, salads and wings, drawing on Caribbean, Jamaican, Cuban and European influences.
“Brian is a very talented and ambitious chef with the skills and vision to help make Wylie & Rum even more of a bright spot on the Atlanta dining scene,” says co-owner and longtime restaurateur Tony Lewis. “We’re looking forward to our guests falling in love with his creative new dishes.”
“I’m having a blast working with ingredients like guava, mojo, jackfruit—all of the things that make our menu really stand out,” says Jones. “My big area of focus with our classic ingredients is to make everything in-house so that it’s as fresh as possible. I’m a big believer in running a scratch kitchen to give guests the freshest ingredients, the freshest sauces, because that makes everything better.”
Jones has been working on a brand-new jerk seasoning blend, “It’s our own proprietary jerk blend that has more of a kick to it, with more allspice, more cinnamon, just spicier all around,” he says. “I’m very excited about that.”
In addition, Jones is updating Wylie & Rum’s menu, pointing to a new-and-improved rasta pasta with jerk chicken that’s been brined for two days, seasoned with more herbs and spices and fresh parsley. Upcoming additions include a lamb and sweet potato gnocchi, jerk chicken poutine and brunch offerings like a jerk chicken omelet and eggs Benedict with collard greens and jerk hollandaise on an English muffin.
“The first time I came to Wylie & Rum, I immediately fell in love with the food, the décor, the bar—all of it,” Jones adds. “It’s a real privilege and so much fun to get to work with all these flavors and influences. My goal is to take all of the elements that have made this menu such a success and hopefully make it even better.”
ABOUT WYLIE & RUM
Named for its location near the corner of Moreland Avenue and Wylie Street in Reynoldstown and for its signature rum-based drink menu, Wylie & Rum serves an “unapologetically inauthentic” take on Caribbean cuisine informed by a melding of Jamaican, Cuban, European and other influences. Founded by longtime Atlanta restaurateur Tony Lewis (co-founder of the popular Bridgetown Grill) and his son David, Wylie & Rum boasts a modern, casual vibe accented with murals by Brian Steely and popular Puerto Rican artist Tommy Bronx. The restaurant is also available for catering and corporate and special events. Wylie & Rum is open Monday through Thursday from 11 a.m.-10 p.m., Friday 11 a.m.-11 p.m., Saturday 10 a.m.-11 p.m. and Sunday 10 a.m.-9 p.m. For more information, please call 404-941-7877 or visit wylieandrum.com.
Editor’s note: This article was posted on January 13, 2026. Please be aware that pricing, hours of operation, availability of specials and menu items may change over time. For the most up-to-date information, please refer directly to the restaurants mentioned above.