Chef
Greg Baxtrom
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
That’s really where Greg Baxtrom says he started to understand cooking: not as theater, but as a craft built through repetition, attention, and respect for produce. The line reads less like nostalgia than method. In the work of Five Acres in New York City, and in the vegetable-led menus he built at Olmsted in Brooklyn, New York City, the throughline is clear: seasonality, restraint, and a kitchen language rooted in ingredients rather than embellishment.
Coming Up
Formal training at Kendall College gave Baxtrom a base to build on, and the kitchens that followed sharpened that foundation in distinct ways. At Alinea in Chicago, Illinois, United States, the pace and precision of service demanded control. At Blue Hill at Stone Barns in Tarrytown, New York, United States, ingredient focus and seasonality became more central to his thinking. He continued at Per Se in New York, New York, United States, then moved to Lysverket in Norway, adding another set of references to the way he works. That training later became authorship. Baxtrom became chef-owner at Olmsted in Brooklyn, New York, United States (2016–2025), where produce shaped the menu and set the restaurant’s rhythm. He then took on chef-owner at Patti Ann’s in Prospect Heights, Brooklyn, New York, United States (2022–2025), carrying the same approach into a different neighborhood. Today, Greg is chef-owner of Five Acres (since 2022) and chef-owner of Petite Patate, extending a practice built around cooking that stays clear, seasonal, and direct.
Where They Are Now
Since 2022, Baxtrom has led Five Acres in New York City as chef-owner; his current title there is chef and owner. The work there stays aligned with the rest of his career: produce first, seasonality first, and menus assembled with a steady hand rather than a heavy one. Five Acres reflects that discipline in practical terms, with a kitchen point of view that favors clarity and timing over effect.
Signature
Greg’s signature dishes include Rutabaga Tagliatelle. It sits squarely in his wheelhouse: vegetables handled as the main structure of the dish, not as garnish or backdrop, with the kind of treatment that makes the form feel deliberate.
Profile updated July 2026
FAQ
Asked of Greg
What is Greg Baxtrom's current role?
As of 2026, Greg Baxtrom is Chef and Owner.
Where did Greg Baxtrom train or study?
Greg Baxtrom trained at Kendall College.
What recognition has Greg Baxtrom received?
James Beard Foundation Award semi-finalist for Best Chef: New York City (2018).
