Wylie & Rum Names New Exec. Chef
Tuesday, January 20th, 2026
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, introducing a new-and-improved rasta pasta with jerk chicken that’s been brined for 2 days, seasoned with more herbs and spices, and garnished with fresh parsley. Upcoming additions include lamb and sweet potato gnocchi, jerk chicken poutine, and brunch offerings such as 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.”
