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A Grand Rapids restaurant has a new chef.
Vander Mill, 505 Ball Ave. NE, announced Peter Davidson as its new chef last month.
Davidson joins Vander Mill following his departure from Saburba in Ada. He also has worked at The Winchester and Grove.
Davidson has worked in Wyoming and Colorado, as well as a stint in Philadelphia where he attended The Restaurant School at Walnut Hill College.
He also worked under two-time James Beard Award winning chef Guillermo Pernot at Philadelphia’s ¡Pasión!
New menu items are expected to be launched later this month, along with a house-made hot sauce produced with Vander Mill cider. His new items are expected to include Latin and Spanish twists on top of the current menu.
“Chef Davidson’s talents will be a welcome addition to our menu,” Vander Mill owner Paul Vander Heide said. “We look forward to the additions of more seafood and entrees that highlight local ingredients, which will perfectly complement our customer favorites.”
Vander Mill first opened in 2006 in Spring Lake and has since expanded to its new production facility and restaurant in Grand Rapids in 2016.
Vander Mill recently re-opened its Spring Lake location after temporarily closing it in December. Both the Spring Lake and Grand Rapids locations have new managers, Andrew Buikema and Rebecca Radovich, respectively.