Replacing Landon Thompson, who runs the kitchen at Westside's Cooks & Soldiers and is up for a James Beard Award, Eric Roberts is officially on board as executive chef at Castellucci Hospitality Group's Decatur Spanish restaurant, The Iberian Pig. Roberts had been working as the restaurant's executive sous chef since last year, and he previously served under chef Tomas Lee at Tomas in Norcross. A few new items Roberts has added to The Iberian Pig menu include rabbit empanadas, chili braised oxtails, and oven roasted root vegetables with ancho chile beet crema.
At Double Zero Napoletana, the Castellucci Italian eatery in Sandy Springs, Edwin Molina has moved up from chef de cuisine to executive chef. Molina has been with the Castellucci Hospitality Group since 2009, when he took the sous chef role at The Iberian Pig.