Chef Greg Miesch knew he had a lot to learn. Despite decades in the hospitality industry, taking the reins of the culinary department as senior manager of Food & Beverage at The Homestead was different than anything he’d done before. It was a challenge he was eager to take on, but he wanted to make sure he understood what worked and what didn’t before he made any big changes. “I didn’t know how a resort of this size truly functioned,” he says. “I didn’t think it was good to go in (and make changes) when I didn’t know what worked.” Now, after a summer spent studying the ins and outs of the resort, he’s looking ahead. That look ahead actually started last month, when he was able to open Nonna’s Ristorante, which features classically-inspired contemporary Italian cuisine.
