Garret Meyer has been appointed the new executive chef of Sarto's, an Italian restaurant in Jefferson Park.
Meyer has a wide range of experience in the industry, coming directly from his role at Mizuna, a boutique fishing lodge in Alaska that taught him how to cure his own caviar, forage for wild mushrooms and filet a 300-pound halibut. Meyer has also worked in Singapore, helping a friend open a restaurant, as well as his previous experience at Sarto's.
“Garret is enormously talented. He is a natural leader and has a unique perspective of Sarto’s, thanks to the time he spent in our kitchen over our first couple of years,” says Sarto’s owner Taylor Swallow. “He saw what we did well and where we could improve, which has allowed him to implement change very quickly to enrich our guest experience. Simply put, Garret understands our vision and is committed to it,”
Under Meyer's direction, Sarto's will serve classic and authentic Italian ingredients that are expertly prepared and showcased by approachable dishes. The Cicchetti Bar, formerly a chef's table experience, will return to its roots, with a small bites menu that rotates daily.
“I fell in love with the space and the kitchen immediately,” says Meyer of his decision to return to Sarto’s, which happened after several discussions with Swallow about how to improve the guest experience. “I know how great Sarto’s can be.”