Executive Chef, John A. Schaefer, has been cooking in some of the world's best restaurants for over 20 years. Growing up in Westfield, New Jersey, enjoying Sunday dinners with his family was just the beginning of a long culinary career. Throughout high school, John worked in several local restaurants before graduating and making his way to the Culinary Institute of America (CIA) in Hyde Park.

Upon graduating from the CIA, John worked at several New Jersey restaurants, including the Highlawn Pavilion in West Orange, and then Mondrian in New York City. From there, John began a Sous Chef position at Gramercy Tavern in 1994 under Tom Collichio. Within two years John was promoted to Chef de Cuisine, and from October of 2000 until October of 2006, he held the esteemed position of Executive Chef.

As Executive Chef of one of the world's most famous restaurants, John was exposed to and in command of culinary greatness. From truffle hunting in Italy to working side by side with his mentor and friend Tom Collichio, he gained countless invaluable gastronomic experiences. During this time, John received a Michelin star in 2005 and 2006, as well as the Zagat Survey's "Most Popular New York Restaurant" rating and "Best American Food" rating from 2003 until 2006.

At Irving Mill, John will be serving top level seasonal American fare in a casual and comfortable setting; a chef driven neighborhood place with an emphasis on seasonal and green market ingredients in the heart of Union Square.

While not in the kitchen, John enjoys spending time with his wife Teresa and his children Aidan, Cole and Eva.