Over the past 18 years, Geoff Lazlo’s cooking career has taken him from Alice Waters’ kitchen at Chez Panisse in Berkeley, California, to Blue Hill at Stone Barns in the lower HudsonValley, and to Gramercy Tavern in New York City, where he was sous chef for five years.
In 2012, he moved his family back home to Greenwich, Connecticut to serve as Executive Chef of leFarm and The Whelk in Westport. During that tenure, Lazlo met and created formative relationships with many local farmers and artisans. In 2015, he founded and opened his first restaurant, Mill Street Bar & Table in Greenwich, Connecticut. As Mill Street’s executive chef, Lazlo received a “Very Good” rating from the New York Times and received various local accolades including the Most Innovative Chef 2016 at the Greenwich Wine & Food Festival, and Best Chef 2018 Best American Restaurant 2018 and Best Brunch 2018 from Connecticut Magazine. Mill Street Bar & Table consistently ranked four-and-a-half-stars from diners on Trip Advisor, Open Table and Yelp. In 2017 Lazlo’s microbrew won first place in the Hudson Valley Farmhouse Ale competition.