Rising Star Chef Greg Baxtrom of Olmsted - Biography

Brooklyn, NY

January 2017

The minute he left high school, Greg Baxtrom set his sights on a career in the culinary arts. He began his journey at Kendall College in Evanston, Illinois, which soon shipped him out of the country for an internship in France. Upon his return, Baxtrom resumed his schooling stateside, while living just down the street from Alinea in Chicago.

Tasked with developing a restaurant concept for a class project, Baxtrom chose to mimic the venerable restaurant that stood just steps from his apartment. But, when he visited the team at Alinea, hoping merely to do some on-location research, Grant Achatz put him to work.

Three-and-a-half years later, having risen to the role of Alinea’s sous chef, Baxtrom set out once more to explore the wider world of cooking. He has spent time in the New York kitchens of North End Grill, Blue Hill at Stone Barns, and Per Se, as well as of Lysverket in Norway. Perhaps most fortuitously, he cooked at Atera during Matt Lightner’s tenure and met horticulturalist Ian Rothman, who would become a partner in his first solo project, Olmsted.

At Olmsted, Baxtrom and Rothman have built an inviting space rich with carved wood (Baxtrom’s father is a carpenter) and an outdoor dining area that features a beautiful, functional garden complete with two egg-laying quail. It’s the ultimate destination-worthy neighborhood restaurant, whose vegetable-forward menu is imbued with Baxtrom’s classic technique.