A native of Chamblee, GA, Chef Brian Jones grew up cooking alongside his grandmother and aunts, appreciating authentic Southern dishes from daily garden harvests. He brings that wonderful heritage to his new menus at Atlanta Grill, brimming with plentiful varieties of local and regional produce.

Aficionados of the Atlanta dining arena may well have enjoyed dishes prepared in kitchens with Brian behind the scenes. He began his culinary career at Carbo’s Café in the early days of the popular Buckhead restaurant, moving on to The Ritz-Carlton, Buckhead where he gained valuable experience working with Lance Dean Velasquez, one of Food & Wine Magazine’s Top Ten Chefs of 1997. Other notable restaurants on Brian’s resume include the 1848 House in Marietta, and most recently Canoe and the acclaimed Watershed.