For Executive Chef Robert Gerstenecker, the sky is the limit – literally. In 2009, he converted the fifth floor terrace at Four Seasons Hotel Atlanta into a garden oasis for local produce and herbs. He also introduced an apiary to help combat a declining bee population and to improve urban pollination. The apiary has been a sweet success, producing 100 pounds of honey in 2010 alone. At the Hotel’s Restaurant, Park 75, diners can enjoy the fruit of Chef Gerstenecker’s labour including mint, basil, peppers, more than 10 varieties of tomatoes and of course, honey.