Originally from Fairfield County, but raised in St. Louis, Chef Ian Vest has spent the past twenty years honing his skills in the hospitality industry. Beginning as a bus boy at age thirteen, Chef Ian quickly transitioned into the kitchen. He gained invaluable experience working under a diverse group of chefs in St. Louis and eventually took over as Executive Chef of The Crossing, Chef/Owner Jim Fiala’s acclaimed flagship restaurant.
How to see Ian in 2018!
In 2011, he decided to pursue formal culinary training and was selected for the ACE program at the Culinary Institute of America, subsequently graduating in 2012. Following graduation, Chef Ian gained Michelin-quality culinary experience working at Daniel Boulud’s namesake, Restaurant Daniel. After two years chef Vest was promoted by Boulud to run Lower East Side’s DBGB NYC as Executive Chef in 2015. After five years working for The Dinex Group, Chef Ian Vest has finally returned to his Connecticut roots as Executive Chef of Back 40 Kitchen in Greenwich.
Chef Ian’s focus on food starts with sourcing high quality ingredients, always. He believes in developing flavors that are not contrived, truly allowing the food to speak for itself. Now, at Back 40 Kitchen, Chef Ian creates top caliber organic cuisine in a relaxed yet refined farmhouse atmosphere where the guest is second to none.