One of metro Atlanta’s original farm-to-table restaurants will have a new leader in the kitchen beginning tomorrow.
Brian Moll will serve as executive chef at The Farmhouse at Serenbe following a seven year stint with Fifth Group Restaurants at Ecco and La Tavola in Atlanta.
“Once I found out about Serenbe, I fell in love,” said Moll in a prepared statement. “I wanted to have enough land for a big culinary garden with the freshest of produce and to get my hands in the dirt. Serenbe offers that and more.”
Serenbe Hospitality CEO Brandon Blanchard said Moll — who earned his degree in nutritional sciences from Pennsylvania State University and graduated from Le Cordon Bleu with a certificate in culinary arts — was picked for the role after he prepared a meal using vegetables harvested from Serenbe Farms.
“The dishes he chose were based around what he picked from the farm, and he used so much of the produce in his dish that only a fragment of a turnip leaf was left for compost,” Blanchard said.
Blanchard said Moll will assist in working toward furthering the restaurant’s composting initiatives and increasing the percentage of food made from local produce of Serenbe Farms and The Farmhouse kitchen garden by 40 percent. He also hopes to work with Moll to develop a menu where seasonal ingredients are the focus of the main dish.