Ian Vest

Executive Chef

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.

Jorge Velasco

General Manager

With more than decade of experience in the hospitality industry, Jorge Velasco is excited to bring his superb brand of service to Mill Street Bar & Table.

Jorge Velasco humbly began his career as a busboy in Port Chester, NY. He quickly developed a passion for excellent food and sought out opportunities to further develop his craft in the kitchen. His culinary journey started at L’Escale Restaurant, where he apprenticed under Executive Chef Francois Kwaku-Dongo. He spent six years under the guidance of chef and restaurateur Rafael Palomino before joining the team at Executive Chef Laurent Tourondel’s BLT Steak in White Plains, NY. At BLT Steak, Jorge transitioned from the kitchen to front-of-the-house management. Intensive study and dedication to his craft allowed Jorge to quickly work his way up to General Manager, overseeing all restaurant operations on a daily basis.

In May 2017, Jorge joined the world-renowned B&B Hospitality Group as Assistant General Manager at Tarry Lodge in Port Chester, NY. He worked side-by-side with Executive Chef Andy Nusser and B&B Hospitality Group’s Director of Operations, Kerry Schubert, to bring his service expertise to a new level.

Ready to embark on a new challenge, Jorge Velasco became General Manager of Mill Street Bar & Table in July 2018. His top priority is to provide Mill Street’s guests with an exceptional dining experience.

Bill & Lesley King

Owners of the Back 40 Farm Group and champions of the local, organic food movement.

Lesley and Bill have been together since high school but never envisioned owning a farm or a restaurant. After long careers on Wall Street, they threw themselves wholeheartedly into the organic food movement and the local food scene, beginning with the development of an organic farm in Washington CT called the Back 40 Farm and moving quickly to the co-founding of the Old Greenwich Farmers Market. Their mutual commitment to chemical-free food for their families and their community along with a whole lot of entrepreneurial spirit helped carve the way for the Back 40 Farm Group which now co-owns the Back 40 Kitchen on Greenwich Avenue and a country store called the Back 40 Mercantile in Old Greenwich. Bill and Lesley are passionate supporters of the local and organic food movement and Bill sits on the board of the Stone Barns Center for Food & Agriculture in Pocantico Hills NY.

Alexis Barbalinardo

Alexis Barbalinardo manages the team of the Back 40 Farm. She has trained on vegetable farms in California, a dairy farm in New Jersey, and completed the Apprentice Program at the Stone Barns Center for Food & Agriculture in nearby Tarrytown, New York. Alexis works tirelessly in a 4-season rotation, constantly demonstrating her passion for good food and connecting people to our earth.  Alexis’s favorite herb is lemon verbena and she can debate the superiority of escarole over any vegetable all day long. Alexis is committed to growing the best tasting vegetables using the best organic growing practices available at Back 40.

Join us for Happy Hour!

5PM - 7PM Tuesday - Friday
Drink Specials, Snacks & $1 Local Oysters & Clams

Live music on Tuesday Nights!


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