Hotel Forty Five proudly announces the appointment of Jayson Reynolds as Executive Chef. In this pivotal role, Chef Reynolds will spearhead all culinary endeavors at the 94-room boutique hotel nestled in the heart of downtown Macon. His purview includes the hotel’s signature restaurant, Loom, the vibrant Hightales Rooftop Bar, and the eclectic Reckon Coffee & Wine Bar.

“We’re thrilled to welcome Chef Reynolds to our team,” said Gary W. Byrd, General Manager. “With his extensive background in the food and beverage industry, innovative flair and exceptional leadership skills, we are confident he will elevate our culinary offerings for our guests and the local community.”

 A James Beard Foundation nominee, Chef Reynolds brings more than 15 years of culinary expertise to Hotel Forty Five. Most recently, he served as Executive Chef at 106 Jefferson, a lifestyle boutique hotel in Huntsville, Alabama. While there, he oversaw the hotel’s restaurant and rooftop bar and led upscale banquets for esteemed guests and Top 500 companies such as Jeff Bezos’ Blue Origin and Elon Musk. Reynolds has also served as Culinary Director for Springdale Golf Club & Resort and Food and Beverage Director at Woodbury Wellness Center, both in North Carolina. He was also Corporate Director of Food and Beverage at WR Hospitality, where he grew two separate restaurant concepts from the ground up. 

 “I’ve always had a passion for crafting dishes that build connections, create memories and give guests something to talk about,” added Chef Reynolds. “Like I always say, good conversation starts with great food.”

Occupying one of downtown Macon’s historic high-rises, Hotel Forty Five sits at the intersection of Cherry and First Streets, and Cotton Avenue, at the iconic angle for which the hotel is named. More than a hotel, Hotel Forty Five offers a warm and inviting space to forge lasting memories, connect with old friends and new, and indulge in culinary delights.

 For more information, visit HotelFortyFive.com.