Geoff’s approach as a chef is heavily influenced by his close relationships with farmers, a community-minded spirit and a decade spent working alongside a celebrated group of seasonal fine dining restaurants and chefs – Alice Waters at Chez Panisse, Dan Barber at Stone Barns and Blue Hill, and Michael Anthony at Gramercy Tavern.
A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America - establishing its first organic garden - and currently at Mill Street, as Chef caring for his multiple plots of herbs and vegetables in the nearby Greenwich Community Gardens.
Moving back to Connecticut allowed Geoff to pursue the second half of his culinary career – building his own community and establishing his own restaurant. As Executive Chef of LeFarm and The Whelk in Westport, he began laying the groundwork to open his own restaurant in Connecticut. Geoff met Bill King, owner of Back 40 Farm Group, at the perfect time; Bill was searching for a great chef and Geoff was looking for a partner. Their shared values of seasonality and community quickly led to the vision that became Mill Street. Geoff calls the opening of Mill Street with an organic farmer "a dream come true."
We look forward to seeing you.
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 now sits on the board of the Stone Barns Center for Food & Agriculture in Pocantico Hills NY.
Alexis Barbalinardo manages the team of the Back 40 Farm. She has trained on vegetable farms in California, as well as a dairy farm in New Jersey, culminating within 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 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.