Jeff Gimmel &
Nina Bachinsky Gimmel

Jeff Gimmel attended culinary school at Johnson & Wales in Providence, Rhode Island, and explored his passion for the clean flavors of the ocean as a chef in Newport. In 1994, he studied in the south of France with chef Roger Vergé at Le Moulin De Mougins, whose simple cooking style, accent on fresh vegetables, olive oil, and straightforward preparation ("food of the sun") influenced Jeff's own philosophy. Upon returning to Manhattan, Jeff became chef and partner of the French American bistro Savann Est before becoming executive chef of the midtown institution Michael’s.

Nina Bachinsky Gimmel grew up in the Hudson Valley and began cooking professionally in her teens, developing her skill in the pastry arts at some of New York City’s most celebrated restaurants such as Le Bernardin, Union Square Café, and The Peninsula Hotel under Chef Grey Kuntz. She later rose to pastry chef at the two-star Café M of the Stanhope Hotel. Nina’s dessert approach highlights local, seasonal, and natural ingredients arranged simply, yet with polish, charm, and a definite je ne sais quoi.

They were co-owners of the Nantucket catering company Le Potager, a Food & Wine Magazine notable, but a shared passion for wine and cheese led them back to New York State to learn the art of cheesemaking at Old Chatham Sheepherding Company. They also spent several months in New Zealand learning viniculture from Clive Paton, winemaker and owner of Ata Rangi, one of New Zealand’s most promising pinot noir vineyards.