24 Hours at a Michelin-Rated Restaurant, From Ingredients To Dinner Service | Bon Appétit

Follow chef/owner Greg Baxtrom through an entire day at his restaurant Olmsted, from sourcing ingredients and organizing prep work through serving dinner in the heart of Brooklyn. Running a successful restaurant like Olmsted with a dynamic, seasonal menu is no short order - and chef Baxtrom leverages a backyard garden to keep things interesting in the kitchen. Take a first hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.

Director: James Pettigrew
Editor: Misa Qu
Producer: Blake Jesse, Lizzy Halberstadt
Director of Photography: Bradley Wickham
Camera Operator: Jack Belisle
Audio: Michael Guggino
PA: Arabi Cavaliere
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: JC Scruggs




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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[roberthollandsworth]

Definitely asking farmers what I can get off their hands at the market now. Doing something good while giving yourself a creative challenge in the kitchen sounds like a win-win.

[yanam]

I absolutely love his initiative to reduce food waste when collaborating with farmers. Such a great idea!

[druecore]

I met him when he was in culinary school. I knew his roommate, and hung out with him once or twice. He was driven, ambitious, and quietly funny at the time. I suspect that hasn't changed much, he seems like he's still a nice guy.

[ArielK]

It's always fascinating about behind the scenes in a well run restaurant. Especially when it's a Michelin awarded winning restaurant.

[hopeclayburnsax]

I’ve been searching for more behind the scenes content and this hit the spot. I love the fact he and his father made the space and used wood from places dear to his heart.

[TheGraceConnection]

All employees deserve such an amazing leader; outstanding confidence, composure and execution. A pleasure to watch.

[RySin]

I like that he lets his cooks experiment sometimes.

[CantStopScrollingHelp]

I adore how relatable this chef comes across!!!
None of the usual pomp and showing off you usually see. Just seems like an ordinary guy who's developed a pair of great restaurants!
Really can't express how happy this makes me.

[hillarybullock]

This watched just like a short film. Loved it.

[wisdomdantecourt]

I didn't know he was Jerry Seinfield's personal chef before opening this restaurant. I like his energy and will try his restaurant next time I'm in NYC. Very good content and brava on minimizing food waste!

[happyfreakx]

Inspiring guy. Love seeing how he challenges himself with dishes and help reduce waste whenever possible. But credits to the video editor because 11:31 transition was

[qflower]

I love that he works with the farmer marker personnel in a way that benefits them and the earth. Also that he is mindful of waste. Great episode

[kilianortmann]

I would like to see a follow up, not with the chef of the restaurant, but one of the line cooks.

[vhalib]

I just had dinner at Olmsted for the first time last month. It was amazing. The duck dish will be a fond memory forever.

[maggiez]

I'd follow him around the farmer's market and buy everything he does

[joel-cxhm]

Please make this a series i would rather watch this over the other food content in my free time when im not looking for new stuff to try cooking

[angeliquehumcke]

I absolutely loved this!! I've been in the industry a long time and this is such a fun thing to see, almost comforting. Definitely do more of these!

[drewdigby]

Glad Greg's getting more publicity. Loved what olmstead were during the pandemic.

[jenndowell]

I love hearing how families support each other

[bustabenson]

That was fascinating, would like to see more from this guy. Great tip for the duck! You've inspired me to get a nice duck, break it down and experiment with some new ideas.