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Greg Baxtrom

@gregbaxtrom

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Chef/Owner @5acres_nyc • Rockefeller Center
James Beard Award nominee • Formerly Olmsted
Author, Nothing Matters But Delicious ↓

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I wrote a cookbook. It’s called “Nothing Matters… But Delicious.” It’s a radically honest cookbook sharing what I like to make at home, some dishes from Olmsted, recipes inspired by my mom, and a bit about getting sober and how that changed my relationship with food.
This is the Heirloom Tomato Schnitzel, the dish on the cover. It was a wildly popular entrée we served at Olmsted.
The book comes out Spring 2026 and is available for pre-order at the link in bio.  Comment “HEIRLOOM” and I’ll send you recipe on the house! by @gregbaxtrom

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10 months ago

No agenda. Just 200 chefs, a hot dog mic, and some honest opinions.

Asked everyone one question: what’s an ingredient you use but secretly hate?

Thanks to everyone who showed up! Looking forward to the next get together. taken in Five Acres NYC by @gregbaxtrom

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7 months ago

It’s just butter and water. You see this French technique in kitchens everywhere. taken in Brooklyn, New York by @gregbaxtrom

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7 months ago

It’s all for show. taken in Brooklyn, New York by @gregbaxtrom

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2 days ago

I hate truffle oil, which is why I only use a little. Unfortunately, at some point we all agreed that’s what truffles are supposed to taste like. So if I’m going to fake it a little, I’m at least putting some actual truffles in there too.

Anyway, here’s some very expensive popcorn. taken in Brooklyn, New York by @gregbaxtrom

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9 days ago

Cooking is brains and heart. Maybe the Tin Man knew more than we thought. The robotic part is leaning on the skills you’ve practiced over and over. The heart is knowing when to go off script and make the game day play. taken in Brooklyn, New York by @gregbaxtrom

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11 days ago

My life revolves around food. Where I go, who I see, what I cook, what I remember. I especially love getting to visit friends’ restaurants and watching people I care about succeed in an industry that asks a lot of you. A month of eating between New York, Chicago, friends’ restaurants, and home. by @gregbaxtrom

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16 days ago

Been playing around with my new rice cooker and trying to make more one-pot meals. Went a little Asian with this one: @ansonmills Carolina Gold Rice, shrimp with spices I brought back from China, bok choy, and my friend @buddha__lo’s “motherf*cking” sauce on top. taken in Brooklyn, New York by @gregbaxtrom

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18 days ago

CHEESY CRAB DIP RECIPE
🦀 🧀 make this and eat it while your watching Sunday Sportsball
🏈 ⚾️ 🏀
the one and only @gregbaxtrom making my @eattantos and turning then FANCY af.

leave a nice comment and I’ll give you the recipe 🫶🏼 by @gregbaxtrom

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19 days ago

Good ingredients don’t need much. A great NY strip, mushrooms, shishitos, a little garlic and butter. Treat each ingredient the way it wants to be treated and don’t overcomplicate it. Simple enough, but you can also find a version of this recipe in my new cookbook, “Nothing Matters…but Delicious.” taken in Brooklyn, New York by @gregbaxtrom

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21 days ago

Growing up, the Baxtrom kids were expected to help get dinner started. I took a lot of pride in that, and Hamburger Helper was one of my specialties.

This is my slightly cheffier version, but it still hits the same.

Recipe in my cookbook, Nothing Matters… but Delicious. taken in Brooklyn, New York by @gregbaxtrom

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23 days ago

Trying to make my content more relatable, so naturally I bought a $40 melon. taken in Brooklyn, New York by @gregbaxtrom

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a month ago