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Meet our Executive Chef

Ian Rynecki

Entertaining and gastronomy are in the heart and soul of Executive Chef Ian Rynecki, and sustainable, local sourcing is his passion. Inspired by the bounty of Pippin Hill’s carefully cultivated kitchen gardens, Ian creates a parade of plates deliciously aligned with our vineyard-to-table concept.

A native of Simsbury, Connecticut, Ian comes from a long line of good cooks. He worked under a Sushi Master and at a top resort in Big Sky, Montana before maturing into the chef de cuisine post at Farm Restaurant in Avon, Connecticut, a farm-to-table establishment with an abundant kitchen garden in his care. He staged at Gary Danko and Spruce, both Michelin-starred restaurants in San Francisco, before entering the world of catering.

Ian’s work with Taste Catering, Sonnier & Castle, and Neuman’s Kitchen serves him well in his role at Pippin Hill, an environment created for distinctive events as well as agritourism. His refined wine sensibility assures that every bite is in tune with the viticulture of Pippin Hill, enjoyed within sight of the lovely hillside where it all begins.

Kitchen Garden

Arrive early and stroll the grounds at Pippin Hill

Chances are you’ll find our culinary team out harvesting herbs and edible flowers for that day’s menu. “This place inspires me. To come to work everyday and look at this view is magical, and being able to picking things fresh from our Chef’s Garden gives me even more respect for my ingredients and the environment,” says Chef Ian Rynecki. “It’s one of the many joys of working here.” The Pippin Hill Chef’s Garden expands each season and each year, ensuring fresh-picked flavor for an authentic vineyard-to-table dining experience.

Our Food Philosophy

Our Culinary Team

At Pippin Hill Farm & Vineyard, we don’t just cultivate grapes and produce, we grow and nurture talent

Each culinary team member is a necessary ingredient to our success, from prep cooks to dishwashers to servers and event managers, and we nurture their professional development. A former dishwasher is now a sous chef, and a former sous chef was promoted to executive chef because they share our passion for excellence. Our team has depth and longevity, and embodies the heart of hospitality at Pippin Hill. Come say hello, we look forward to serving you.