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When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He joined the kitchen at Kennesaw State University as a chef de cuisine.
As Linton Hopkins prepares to open H&F Burger and Hop’s Chicken in Ponce City Market next month, he's also been making some changes at his flagship Restaurant Eugene. Brian Jones, formerly chef de cuisine, is now executive chef.
Restaurant Eugene turns ten this year and with it comes more change for Linton Hopkins’ growing empire. Chef de cuisine Jason Paolini was recently promoted to executive director of culinary for Resurgens Hospitality Group (Restaurant Eugene, Holeman & Finch Public House, and Eugene Kitchen), leaving the chef de cuisine spot open for former sous chef Brian Jones (as Eater announced last week). In addition, Alex Ruwe has been promoted to director of service, overseeing both Restaurant Eugene and Holeman & Finch. We spoke with Jones about his plans for Restaurant Eugene and the continual evolution of the restaurant.
This heat makes people do crazy things. For guests of the Ritz-Carlton downtown and diners at the posh hotel's Atlanta Grill, this is a good thing. As temperatures outside soar, Atlanta Grill chef Brian Jones and his culinary staff are keeping cool inside shaving ice and experimenting with some decidedly grown up flavors for his specialty adult snow cones debuting this week.