Chef Ian Vest began his career at the age of thirteen as a busboy – which lead to a position in the kitchen. Since then, Ian has worked in top kitchens in Texas, Saint Louis, and in 2010 he graced the cover of SAUCE Magazine as “One to Watch”, later becoming Executive Chef at Daniel Boulud’s DBGB.
Ian’s focus on food starts with sourcing high quality ingredients – always. He believes in developing flavors that are not contrived, and truly allow the food to speak for itself. Now, at Back 40 Kitchen, Chef Ian creates top caliber cuisine in a relaxed yet refined farmhouse atmosphere – where the guest is second to none.
“When you begin with high quality ingredients, you finish with a high quality product”. -Ian
Back 40 Farmers
Alexis Barbalinardo manages the team of the Back 40 Farm. Her training extends from vegetable farms in CA, to a Dairy farm in NJ, culminating with the Apprentice Program at the Stone Barns Center for Food & Agriculture in nearby Tarrytown NY. 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.
Enya Cunningham joins Alexis on the farm this year from Stroudsburg PA, with a degree in International Studies. Enya possesses a passion for ‘working with her hands” and wanted to find meaningful work relating to our food system. These women connected through Vassar College where Enya was an integral part of the Vassar chapter of “Slow Food”, as well as a leader in developing the student CSA program on campus. Her favorite herb is dill and her favorite time of day on the farm is sunset.
These two farmers are committed to growing the best tasting vegetables using the best organic growing practices available at Back 40.
Back 40 Farm and Back 40 Kitchen Owners
Lesley and Bill have been together since high school but never envisioned owning a farm or a restaurant. After long careers on Wall Street however, they threw themselves whole-heartedly into the organic food movement and the local food scene, starting by co-founding the Old Greenwich Farmers Market. Their mutual passion for chemical-free food and farming and a whole lot of entrepreneurial spirit has helped carve the way for the Back 40 Farm, Back 40 Mercantile and Back 40 Kitchen.