(Photo credit: Debbie Grubstein)

Have you made your New Year’s resolutions yet? Whether it’s dieting, financial changes or axing a bad habit, now’s the time to turn over a new leaf. Just ask these Boston chefs and restaurant mavens who’ve shared their New Year’s resolutions with us, below.

Rachel Klein, executive chef of Liquid Art House

“My New Year’s resolution is to find more alone time and do something for me.”

Brian Poe, chef-owner of Bukowski Tavern, The Tip Tap Room, Estelle’s, and Poe’s Kitchen at the Rattlesnake

“My New Year’s resolutions are to drink beer, eat tater tots in moderation, and to cook a new dish every day.”

Richard Vellante, executive chef at Legal Sea Foods

“For professional growth and inspiration, I plan to cook through one cookbook per quarter so I can experiment with and try the recipes to get a full sense of each book.”

Keith Pooler, chef-owner of Bergamot

“The people around me know that I am never satisfied and everything is always a work in progress. In the four plus years Bergamot has been open we have never repeated a dish. I was inspired this year from one of my favorite cookbooks Manresa. I am going to bring back some of the crowd favorites in a version 2.0. We are going to step back with an open and honest mind to try and improve on dishes that we thought were pretty good to start with.”

Doug Rodrigues, executive chef at The Tip Tap Room

“I’d say my resolution is to do more charity work. I haven’t really had the opportunity to do as much as I would have liked to this year. And hopefully I’ll travel more.”

Donley Liburd, corporate chef at Cask ‘n Flagon

“?I would like to get my BBQ sauces in stores. I also would like to get more involved with healthy options on our menu because I think it’s important, especially in today’s ?society. Lastly, I would like to lose 50 pounds!”

Sean MacAlpine, chef at City Table in the Lenox Hotel

“My goal is cooking with less salt/sodium heavy foods, using more spices, citrus, vinegar and bright clean flavors to substitute for salt. My son has a rare kidney condition (recently diagnosed) which requires a very low sodium diet – (hence) my inspiration for this resolution.

Michael Schlow, chef-owner of Via Matta, Alta Strada, and Tico

“In 2015 I want to spend more quality time with my family, lose 15 pounds, and become fluent in Italian.”

Greg Weinstock, executive chef of Salvatore’s Restaurants

“I turn 40 this year so my New Year’s resolution is to improve my overall health by eating better, and exercising more. In order to exercise more I also have to improve on my time management and delegation. Simple and sweet, now to see if I can actually manage to do it…”

Paul Barker, owner of Pauli’s North End

“Turn off my smartphone at dinner. Avoid saying ‘what if’ – just do it. Use bacon on more foods.”

Chris Coombs, chef-owner of Deuxave, Boston Chops and dbar

“I want to work on raising more money for charity than last year… and I want to help foster, mentor and support young culinary talent in Boston.”

Leo Asaro, chef at Tico

“In 2015, I’d like to be healthier and cleaner. I’m also going to make more time for family. It’s important.”

Dennis Wilson, chef at Gather

“I can’t lie. I don’t have any.”