The Homestead in Glen Arbor is welcoming Greg Miesch as its new executive chef.
Miesch will oversee the food and beverage programs for the resort’s five restaurants, weddings and receptions, meetings and other special events.
Miesch comes to the resort following stints at several major restaurants and bars in the Midwest, including Fion Wine & Spirits in Chicago, Epiphany Farms in Bloomington, about two and a half hours south of the Windy City, and Lexington Social in Lexington, a half hour north of Bloomington.
Since returning to his home state of Michigan, he has worked in several restaurants and event companies dedicated to small, high-end private dining experiences.
Miesch has studied under several notable restaurant professionals, including Chef Stu Hummel; author and educator John Laloganes; corporate sommelier Donald Sritong and sommeliers Michael Muser and Aaron Sherman. He brings a diverse skill set to the position, as that experience attests. He is equally at home in the kitchen, behind the bar and in the front of the house.
“At Fion Wine & Spirits I was the principal mixologist — wherein I focused on a modern approach to bartending, implementing techniques seen mostly in kitchens to produce thought-provoking beverage experiences,” Miesch said. “At Epiphany I served as the director of services, overseeing the programs for all three of their restaurants.”
Miesch oversaw a staff of 100 employees there as well as the day-to-day operations, including both back and front of house management, menu planning, ingredient sourcing, employee operations, event planning, even social media marketing.
“Both my mother and grandparents are (and were) excellent cooks. My grandfather was an avid hunter and also a butcher at one point in time. So I like to think that this industry chose me, and not the other way around. The vast majority of my childhood memories took place in our family’s kitchens around a stove or at a dinner table.” Miesch said.
True to his upbringing, Miesch says his goal is to create core memories for his guests.
“I’ve been privy to some very special events at our restaurants over the years: marriage proposals, renewing of vows, and others celebrating anniversaries and other important life achievements. The fact that people would consider marking milestones like that at our establishments is why I love this industry, and what makes all the hard work worth it,” he said.
