Brian Jones

REBrianJones

Brian Jones
Restaurant Eugene
Executive Chef

Georgia native, Brian Jones, is the Executive Chef of Restaurant Eugene. A graduate of the Art Institute of Atlanta in culinary arts, Chef Jones gained valuable experience as chef/owner of two restaurants, and refined his skills working under such notable names as Scott Peacock at Watershed Restaurant, Carvel Grant Gould at Canoe Restaurant, and now, James Beard award winning Chef Linton Hopkins. Prior to joining the culinary team at Restaurant Eugene in September 2013, Chef Jones worked at The Atlanta Grill in the Ritz Carlton Downtown Atlanta as chef de cuisine.

Food has always been an integral part of Chef Jones’ household. Early on, he learned the importance of the Southern dining experience, eating in season and cooking according to traditions passed down through the generations. He is passionate about fresh produce and has even completed the Georgia Organics’ nine month urban agricultural training program. “I am continuing to learn what it means to truly be a chef and how to respect the food and food ways in this time and place,” said Jones. When he’s not leading the culinary team at Restaurant Eugene, you’ll find Chef Jones spending time with his six children and enjoying the outdoors, including pursuing his passion for foraging.

 

restauranteugene.com 

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Connecting wine enthusiasts to raise money benefiting children in need in Northwest Florida

Founded in 2005, Destin Charity Wine Auction Foundation has donated more than $32 Million to Northwest Florida children's charities by hosting world class wine and culinary events. These funds have impacted the lives of over 100,000 youth, including those afflicted by health issues and abuse. Destin Charity Wine Auction Foundation is recognized as one of the nation’s ‘Top 10 Charity Wine Auctions in the U.S.’ by Wine Spectator Magazine for more than a decade.

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