Chef: Iain S. Falconer

Iain brings to Cooper’s Mill a wealth of fine dining experience and a genuine passion for the farm to fork culinary concept.

As the former head chef at Sweet Grass Grill in Tarrytown, he specializes in fine dining cuisine, with an emphasis in French and Continental food as well as the cuisine of his native Scotland.

Trained with Michelin Star chefs Andrew Fairlie, Paul Baron and Ian Brown, and formerly sous chef for Todd English’s Manhattan flagship, Olives, Iain has nearly 25 years of professional cooking and kitchen management experience having served as executive/sous chef with multi-million-dollar, upscale establishment and running large-scale, high-end bistro-style catering operations.

“Cooper’s Mill blends so many of my favorite culinary concepts and cuisines into a single menu. Our guests will have a wide variety of choices to sample – this menu will bring them back, again and again!”

General Manager: Thomas Szymanowicz

A Hudson Valley native and graduate of the Culinary Institute of America, Tom has combined his knowledge and interest in locally sourced foods with his vision for the perfect venue in which they can be showcased to create Cooper’s Mill.

Tom has held a variety of management and chef positions including director of restaurant operations and executive chef at the Park Ridge Marriott in New Jersey and executive chef at the Trumbull Marriott in Connecticut.

“The Hudson Valley is such an incredible source of produce, meats, dairy and other artisanal products. I’m excited that Cooper’s Mill will be able to showcase the best of the Valley and look forward to working with Chef Iain, to create dishes highlighting these delicious products.”