Brian Moll is the new executive chef at The Farmhouse at Serenbe. An alum of local hospitality company Fifth Group Restaurants, Moll will officially take over the kitchen in his new position this Wednesday, August 2, a Serenbe spokesperson tells Eater Atlanta.
Moll is a graduate of Le Cordon Bleu, and he also holds a nutritional sciences degree from Penn State. Prior to his new gig, he spent seven years at Fifth Group’s Ecco and La Tavola restaurants. Serenbe Hospitality chief executive officer Brandon Blanchard determined Moll was the right person for The Farmhouse after dining on a meal the chef prepared from vegetables harvested at 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 in a prepared statement. “Beyond his capabilities as a chef, Brian’s commitment to creating experiences through food makes him the perfect fit for our vision for The Farmhouse.”
Moll will eventually unveil his own revamped menu for The Farmhouse. He views the restaurant , which is located roughly 35 miles southwest of Atlanta on an organic farm in Palmetto, as an opportunity to treat “farm-to-table” as more than a generic slogan.
“I wanted to have enough land for a big culinary garden with the freshest of produce and to get my hands in the dirt,” Moll said. “Serenbe offers that and more. Chefs don’t always bridge the gap between what’s growing on the farm and what’s going on the table. I see [farm manager Matt Clayton] as my partner, and I want to base each day’s menu on his latest harvest.”
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