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.
I was drawn to the kitchen as a way to spend time with my mother and my love for cooking developed around wanting to be closer to her and provide for my family like she did.
Instagram has changed the game so much. Branded cuisine is now a thing.
For Olmsted, Chef Greg was inspired by his past in fine dining and wanted to offer that in a more approachable, neighborhood-style restaurant that could feed everyone. The price point is low and the food is elevated. We use what’s in season and let that influence the menu. It’s a technique base cuisine that doesn’t take itself too seriously. We try to have fun with it and let the guest enjoy themselves too.
We just expanded the garden which I am most excited about! We already have broccoli rabe and green garlic popping up. Since we opened, its tripled in size.
We tend to use instagram in our thought process when creating new dishes and it helps reach our followers quickly, regulars come in and comment that they saw new dishes on their feed and are here to try them.
Having enough time to get dirty in the garden and get as involved as I like to with the sustainability aspects of the restaurant. I am always relearning that patience is a virtue.
We try to create an experience here at Olmsted, from the moment you walk through the door we want to take you on a journey. Start in the garden with a cocktail and a few snacks and move inside for dinner. Head back out to the garden to finish with smores’, a froyo with whipped lavender honey and cuddling up with friends. Ask for a garden tour if you’d like to learn more about what we have planted!
Sharing my own experiences with cooking and staying positive.
Seize opportunity and rise to the occasion first.