Ian Vest

Executive Chef

Back 40 Kitchen highlights the innovative and high-caliber cuisine of Chef Ian Vest, a disciple of Daniel Boulud and former Executive Chef of DBGB NYC.

Chef Ian Vest started his hospitality career at age 13. His dedication and passion for good food and service grew as he worked at various restaurants in St. Louis and Dallas. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by chef and Daniel Boulud-alum Jim Fiala. After nearly two years as Executive Chef of The Crossing, Ian enrolled in the Culinary Institute of America's Advanced Career Experience (ACE) program in Hyde Park, NY, a program designed specifically for students with significant industry experience.

Upon graduation from the Culinary Institute of America in 2012, Ian was hired at Daniel, Daniel Boulud's three Michelin-starred namesake restaurant in New York City. His skill and growth as a chef blossomed under the supervision of Executive Chef Jean-François Bruel and Chef de Cuisine Eddy LeRoux. At age 30, Ian became Executive Chef of Boulud's DBGB Kitchen & Bar in Manhattan's Lower East Side. After commanding the fast-paced and high-quality kitchen at DBGB for two years, Ian decided to leave Manhattan, travel throughout Europe, and marry his now wife on the beach of San Sebastián, Spain.

In July 2016, Chef Ian Vest assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team have brought the organic restaurant to a new and exciting level. In 2017, Ian was honored as "Most Innovative Chef" at the Greenwich Wine & Food Festival and Food & Wine Magazine named Back 40 Kitchen as the top farm-to-table restaurant in Connecticut.

At Back 40 Kitchen, Chef Ian Vest executes a highly-personal, chef-driven menu in a relaxed, yet refined atmosphere where the guest is second to none.

Lesley & Bill King

Back 40 Farm and Back 40 Kitchen Owners

Lesley and Bill have been together since high school but never envisioned owning a farm or a restaurant. After long careers on Wall Street however, they threw themselves whole-heartedly into the organic food movement and the local food scene, starting by co-founding the Old Greenwich Farmers Market. Their mutual passion for chemical-free food and farming and a whole lot of entrepreneurial spirit has helped carve the way for the Back 40 Farm, Back 40 Mercantile and Back 40 Kitchen.




Pastry Chef


General Manager