A Macon hotel has recently elevated its culinary game by bringing in a James Beard nominee to lead its restaurant.
Hotel Forty Five brought on Executive Chef Jayson Reynolds to head up the kitchen in April.
Reynolds runs the hotel’s restaurant, Loom, its Hightales Rooftop Bar and the Reckon Coffee & Wine Bar.
Inside his kitchen, guests can expect a blend of innovation and sophistication, with Reynolds incorporating locally sourced ingredients and cutting-edge food prep techniques.
Reynolds, who has an extensive background in the culinary world, said he worked his way up through the ranks.
“Like most chefs, I started at the bottom – working the line, dish washing, and doing whatever it took to be part of a team. I paid attention to all the little details and as I continued to gain experience, it allowed my career to grow,” he said. “Before this position at Hotel Forty Five, I was the Chef at 106 Jefferson in Huntsville, Alabama. I have been a Director of Food & Beverage for many years, overseeing operations in both hotels and casinos. My passion has always been culinary.”
Reynolds said the kitchen features a well-organized layout to support the high standards of a James Beard-nominated chef, with a focus on both creativity and efficiency.
At the hotel, Reynolds aims to blend tradition with innovation. His culinary philosophy centers on simple, approachable, and bold American fare with Southern influences. Reynolds said the approach allows him to honor traditional flavors while incorporating modern techniques to keep the menu fresh and exciting.
Reynolds oversees all food and beverage operations in the back of house, focusing on community engagement and seasonal ingredients. He said his menu planning emphasizes working closely with local farmers, ensuring that the dishes not only reflect the hotel’s commitment to quality but also celebrate the local community.
Reynolds shared that while it was hard to name a favorite dish, he loves the steak frites, which features hanger steak marinated in sweet soy, served with chimichurri, garlic aioli, and duck fat-tossed frites.
A new breakfast menu at Loom includes burrata, a stone ground grit bowl, a Loom benedict, a salmon BLT and more.
Reynolds said he is enthusiastic about contributing to Macon’s growing food scene. He said he appreciates the opportunity to explore the region’s culinary diversity and is committed to elevating the dining experience at Hotel Forty Five.
Reynolds said his decision to join Hotel Forty Five was influenced by the hotel’s unique charm and potential for a vibrant food scene. He said the property’s rich history and inviting spaces create an ideal backdrop for culinary excellence.
“My wife and I were so impressed during our visit to interview for the job that we felt an immediate connection to the hotel and the community.”
Gary W. Byrd, Hotel Forty Five general manager, said that selecting Reynolds as executive chef was based on his unique culinary vision and his ability to enhance the hotel’s food offerings.
“Jayson’s culinary creations are truly outstanding, and his unwavering commitment to raising the culinary standard at Hotel Forty Five is something that the Macon community should experience,” he said.
Hotel Forty Five is a 94-room boutique hotel – the city’s first member of the Marriott Tribute Portfolio and the first hotel in Macon’s Historic Central Business District, according to company officials. It is at 401 Cotton Ave. in downtown Macon.
“I have a voice, but more importantly I have an ear,” Reynolds said. “Let’s talk about what we can bring to downtown.”
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