Blue Hill at Stone Barns Partners with Hestan
At Blue Hill at Stone Barns, dining isn’t just a meal, it’s a living expression of land, season, and craft. Behind the scenes, Chef Barber’s ever-evolving culinary vision is powered by Hestan, outfitting the kitchen with the precision, power, and performance required to turn hyper-local ingredients into globally celebrated cuisine.
Meet Executive Sous Chef and Butchery Lab Director Kylie Millar
A former physical therapist, Kylie Millar came to realise her true passion was food and cooking after joining the ranks of MasterChef Australia in 2012. Since then, Kylie has honed her skills in some of the world’s finest restaurants, working with mentors such as Darren Purchese of Melbourne’s Burch & Purchese; Mark Best and Matt Germanchis of Pei Modern, Sydney; Andoni Aduriz at Mugaritz in San Sebastian, Spain; and Ben Shewry at Attica in Melbourne. In 2018, she was named the Australian Good Food Guide’s Josephine Pignolet Young Chef of the Year.
Currently, Kylie serves as Executive Sous Chef and Butchery Lab Director of Blue Hill at Stone Barns. Kylie’s experience has shaped her culinary philosophy, with a high priority on understanding and supporting regenerative farming practices and sustainable food systems. She is committed to integrating these principles into her cooking and menu development.
From Field to Flame: Inside Blue Hill at Stone Barns with Hestan
Visit Blue Hill at Stone Barns
An afternoon or evening in the restaurant.
The majority of our reservations include a walking tour of the property prior to your meal. Bookings with this tour support Stone Barns Center programming.