Chefs reveal New Year’s resolutions for their kitchens

The arrival of a new year got us wondering what some of our favorite chefs and restaurateurs outside the Perimeter were thinking about for 2019. Steal a peek at their kitchen restaurant resolutions here. …

“My New Year’s resolution is to type out and digitize all of my c-fold recipes and revisions.”

Libby Muldawer, pastry chef, il Giallo Osteria & Bar. 5920 Roswell Road, Sandy Springs. 404709-2148, ilgialloatl.com.

“My New Year’s resolution this year will be spending more time with my family, and less time in the kitchen. As crazy as it sounds, it helps me be more creative when I am at the restaurant!”

Mel Toledo, executive chef and owner, Foundation Social Eatery. 1570 Holcomb Bridge Road, Roswell. 770-641-8877, foundationatl.com.

“My goal for 2019 is to continue to reduce food waste by turning what typically ends up being scrap food into dish components. I started last year, by freezing the roots and greens of winter vegetables to create a filling for the triangoli on the summer menu, but now I’m trying to push that initiative even further.”

Jason Stern, executive chef,

Colletta. 900 Third St., Alpharetta. 678-722-8335, collettarestaurant.com.

“My New Year’s resolution for Oak, and myself as an individual, is to take more time developing effective communication systems, identifying our shortcomings, and building our team’s overall skill set to push the kitchen team to perform at a higher level.”

Stuart Rogers, executive chef, Oak Steakhouse. 950 Third St., Alpharetta. 678-722-8333, oaksteakhouseatlanta.com.

“I have already started on a personal note to educate myself on new and vintage culinary styles. I was taught at home, cooking with: grandma Audrey, mom (Ms. Audra), and, as many know, my South Philly great aunt Teresa (now deceased). I have acquired many recipes from them, and it is my plan to add their best to my talents.”

Chase D’Anella, owner, Chase’s Grille and Wingery. 125 Lawrenceville St. NW, Norcross. 770-449-0229.

“There are many restaurants that consider themselves farm-totable, because they use a few products fresh from a local farm. In the new year, and years ahead, I want the Bistro to be the benchmark that all other restaurants hope to achieve, regarding local Georgia farm use, as we work toward our goal to grow our farm program to source 100 percent of our products from Georgia farms.”

Alex Friedman, chef, Bistro Off Broad. 16 E. Candler St., Winder. 678-963-5517, bistrooffbroad.com.

“To think outside of the box.”

Pasquale Cardamuro, president, La Casa Italian Grill. 37 Old Roswell St., Alpharetta. 770609-6311, lacasaitaliangrill.com.

“I am still fairly new to Atlanta — I moved down last year from New York. … So, my New Year’s resolution is to do my part to get to know my local farms, farmers and farmers markets, so that I can support them, and, where I can, cook with the best ingredients Georgia has to offer in the peak of their growing seasons.”

Matty Hutchin, executive chef, Barleygarden Kitchen & Craft Bar. 900 Avalon Blvd., Alpharetta. 678-266-6220, barleygardenkitchen.com.

“I will be introducing the kitchen staff to our guests on a nightly basis. Our guests love it when we bring the kitchen to them, so now I plan on bringing them more chefs on a personal basis.”

Thuan Nguyen, executive

chef, Noble Fin. 5260 Peachtree Parkway, Peachtree Corners. 770599-7979, noblefinrestaurant.com.

“This year’s focus, for me, is about encouraging our kitchen staff to be proud of their craft. Whether they are new to it, or have done this for years, their pride should be evident in their plate. It’s sometimes easy to get in the mindset of ‘This is just a job,’ but what we do is more.”

Alex Kim, executive chef,

Local Republic. 139 N. Perry St., Lawrenceville. 678-205-4782, thelocalrepublic.com.

“I’m going to focus on building excitement and passion for the culinary youth just entering the industry. Creating delicious dishes, and providing a stellar experience for guests, is so rewarding. I want to share that elation with Atlanta’s aspiring talent.”

Eric Brown, general manager, Strange Taco Bar. 225 W. Crogan St., Lawrenceville. 678-869-5220, strangetacobar.com.