SaltBird Kitchen & Bar is entering a new culinary chapter with the appointment of Mydland Eyester as executive chef, bringing fresh leadership to the Jupiter restaurant while building on the Southern-inspired cooking and hospitality that have defined it from the start.
The appointment also marks a family milestone. Veteran chef and restaurateur Ron Eyester, who helped shape SaltBird’s culinary vision from day one, is passing the chef’s coat to his son while continuing to support the restaurant as operations consultant through Black Licorice Hospitality.
Mydland’s path to the role has taken him through some of Atlanta’s most respected kitchens. He began working in restaurants at 15 before training under chef Brian So at Spring Restaurant, where he was part of the team that earned the restaurant’s first Michelin Star. He later worked at Lyla Lila under James Beard Award semifinalist Craig Richards before joining the opening team at Elise as sous chef. The restaurant was recognized by Bon Appétit shortly after opening.
“Mydland is an incredibly talented chef whose passion for hospitality and Southern cuisine aligns perfectly with what we’ve built at SaltBird,” owner Brian Leary said. “We’re excited for our guests to experience his creativity while continuing to enjoy the approachable, welcoming atmosphere they’ve come to expect.”
For Mydland, the goal isn’t to reinvent Southern cooking but to deepen it.
“I don’t want to reinvent Southern cooking—I want to honor it,” he said. “Fine dining has taught me discipline, consistency, and respect for every ingredient. Those values don’t disappear just because the food becomes more approachable.”
While guests can expect seasonal features and new culinary ideas, SaltBird says its foundation remains the same: elevated Southern flavors, quality ingredients and genuine hospitality.
Located at 251 U.S. 1 in Jupiter, SaltBird Kitchen & Bar serves dinner, weekend brunch and happy hour in a relaxed neighborhood setting.
