Mill Street Bar & Table highlights the innovative and high-caliber cuisine of Chef Ian Vest, a disciple of Daniel Boulud and former Executive Chef of DBGB NYC.
Chef Ian Vest started his hospitality career at age 13. His dedication and passion for good food and service grew as he worked at various restaurants in St. Louis and Dallas. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by chef and Daniel-alum Jim Fiala. After nearly two years as Executive Chef of The Crossing, Ian enrolled in the Culinary Institute of America's Advanced Career Experience (ACE) program in Hyde Park, NY, a program designed specifically for students with significant industry experience.
Upon graduation from the Culinary Institute of America in 2012, Ian was hired at Daniel, Daniel Boulud's three Michelin-starred namesake restaurant in New York City. His skill and growth as a chef blossomed under the supervision of Executive Chef Jean-François Bruel and Chef de Cuisine Eddy LeRoux. At age 30, Ian became Executive Chef of Boulud's DBGB Kitchen & Bar in Manhattan's Lower East Side. After commanding the fast-paced and high-quality kitchen at DBGB for two years, Ian decided to leave Manhattan, travel throughout Europe, and marry his now wife on the beach of San Sebastián, Spain.
In July 2016, Chef Ian Vest assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team have brought the organic farm-to-table restaurant to a new and exciting level. In 2017, Ian was honored as "Most Innovative Chef" at the Greenwich Wine & Food Festival and Food & Wine Magazine named Back 40 Kitchen as the top farm-to-table restaurant in Connecticut.
In January 2018, Chef Ian Vest was promoted to Executive Chef of the Back 40 Farm Group, overseeing both Back 40 Kitchen and its sister restaurant, Mill Street Bar & Table. Ian looks forward to executing a new and highly-personal chef-driven menu at Mill Street Bar & Table.