CHEF DE CUISINE, OLMSTED
A graduate of CIA, Jenny Treantafilos began her culinary career at Blue Hill at Stone Barns, where she received her first introduction to fine dining kitchens. From there, she worked in kitchens of top New York restaurants including Dove Tail and Gramercy Tavern as Chef de Partie and further honed her skills at Chef’s Table at Brooklyn Fare, working as both a line cook and as a server. Prior to joining the opening team at Olmsted, Jenny took a year long break from restaurants and became a personal trainer at Equinox, but still continued cooking for private dinners and events. Jenny currently works under Chef Greg Baxtrom in her first Chef de Cuisine role.