“Going up there every day honestly is my moment of zen,” says Adam Sheff, executive sous chef, at the Hyatt Regency Atlanta, where a thriving garden and apiary on the roof produce ingredients that highlight creative dishes at the property’s top-floor, rotating Polaris restaurant.
The rooftop garden reflects Hyatt Regency Atlanta’s commitment to sustainability, Executive Chef Thomas McKeown says. Plants are grown in organic soil with compost from the hotel’s food waste composting program. Beds are mulched with recycled rubber tires, and the plants are watered by a drip irrigation system using rain and condensation collected in re-purposed storage containers. The produce yield includes tomatoes, beans, peppers, and other vegetables, and a variety of fresh herbs.