Talia highlights the innovative and high-caliber cuisine of Chef Ian Vest, a DANIEL alum and former Executive Chef of DBGB NYC & Back 40 Kitchen in Greenwich, CT.

Chef Ian Vest started his hospitality career at age 13. At age 25, Ian was named Executive Chef of The Crossing, an acclaimed restaurant in St. Louis owned by Chef Jim Fiala. To further his education, Ian enrolled at the Culinary Institute of America in Hyde Park, NY. Upon graduation, 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 was named 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, Ian traded Manhattan for the suburbs and assumed the role of Executive Chef of Back 40 Kitchen in Greenwich, CT. Ian and his team brought the organic farm-to-table restaurant to a new and exciting level where he honed his passion for seasonal ingredients and focused on his true love of making fresh pasta. He 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 in 2017.

Now, after more than twenty-five years in the hospitality industry, Ian has made his dream of opening his own restaurant a reality. At Talia, Chef Ian Vest executes a highly-personal, chef-driven menu in a relaxed, yet refined atmosphere where the guest is second to none.