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Knowing where the food comes from makes it taste better.

"Sustainability is definitely something I think of all the time, and as a chef I always try to do my part," says Sugo executive chef Ricardo SotoSugo, one of the Castellucci Hospitality Group’s first concepts, opened in its current Johns Creek location in 2003. The restaurant offers a menu with an inspiring blend of unique family-style dishes and sincere hospitality as a tribute to the Greek and Italian origins of the restaurant, as well as an absolute dedication to sourcing the best local and sustainable ingredients.

As we celebrate sustainability this month, we asked Chef Soto to share how he honors the earth in the kitchen. "We use Verlasso salmon, for example, which is a sustainable product that’s farm-raised away from any contaminants. We also use barramundi, another sustainable fish from the Pacific waters of Baja – it's a great white fish alternative to the endangered seabass."

You'll find Springer Mountain Farms chicken – Springer Mountain is a family-owned business in the Blue Ridge mountains that focuses on the chicken’s quality of life and healthy diet.  Sugo uses local farms like Ashland Farms (located in Walnut Grove, Georgia)  and tomatoes when in season, come from Valdosta. "Aside from our partners, this summer we are planning to grow our own mushrooms and microgreens and expand on our sustainable take-out supplies, which has a huge impact on the industry right now," says the chef. 

Next time you visit Sugo, or another favorite restaurant in Johns Creek, be sure to ask which menu items feature fresh, locally-sourced ingredients and order up!

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