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Greg Baxtrom


Greg has spent the past decade working in some of the world’s most exciting kitchens, including Alinea, Per Se, Atera (where he met horticulturalist Ian Rothman), Blue Hill at Stone Barns, and most recently Lysverket in Norway. In May 2016, Baxtrom opened his first solo project, Olmsted, in the heart of Brooklyn just two blocks from Prospect Park. At this neighborhood restaurant, Baxtrom pulls from his experience and training, and fuses that with his respect for agriculture, to create a vegetable-heavy menu which is inspired by nature’s bounty all around, even–and especially–in the heart of Brooklyn.

More about Greg Baxtrom

What is your ultimate comfort food?Movie theater popcorn with the fake butter. Or just buttery popcorn in general, which i make myself a lot when i get home after service.If you weren't a chef, what would you be?A film director.What three things are always in your pantry?Murray River Salt, coffee and some type of hot sauce (it's currently the hot sauce we make and bottle at Olmsted, and the hot pepper giardiniera from Potbelly.If you could cook with anyone in the world, who would it be?Jacques Pepin, he's a legend. Growing up i used to watch all of his shows.