Despite being just 28, the head chef for the Vintage at the recently reimagined Millbrook Inn, Zac Olson, cooks with the restrained elegance and intuitive balancing of someone many years his senior. He came of age in Hudson Valley restaurant kitchens as the farm-to-table movement was dawning, and brings a culinary ethos deeply rooted in a sense of place to the food program at the inn with a seasonally shifting menu that sources 75 percent of its ingredients from within 15 miles of the restaurant.
By Marie Doyon
Every chef has a story about how they found their way into the kitchen. For Zac Olson, the 28-year-old executive chef at the Vintage at Millbrook Inn, it was a missionary trip to Baja Mexico, where he found himself apprenticing for a Spanish-speaking cook in a cinder block hut.…
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