Our Chefs

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Henk Schoneveld – Head Chef

Grist Mill Executive Chef Henk Schoneveld’s passion for cooking and new culinary techniques coupled with his positive attitude make him a welcome addition to the Grist Mill team. He began his career through culinary training received in his native Netherlands, and was later offered a position with The Sagamore in Bolton Landing as a six-month culinary intern. After completing that assignment, he traveled the U.S., learning from Chefs all over the country.

He spent many years thereafter in Florida, as an executive sous chef at L’Europe in St. Armand’s Circle, The SandBar Restaurant in Anna Maria Island and at an exclusive beach and tennis resort in Long Boat key. After meeting his wife in upstate New York, Chef Henk continued his career in various established Capital Region restaurants, until accepting his latest position at The Grist Mill. When not at work in the kitchen, Schoneveld enjoys spending time with his wife at their home in Queensbury and riding his bike.

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Paul MacPherson

Paul MacPherson joined the Grist Mill team as the Sous Chef in August 2020. Paul’s experience cooking in kitchens around the area have made him a welcome addition to the restaurant. Paul most recently tenured as a head chef in the Glens Falls area. Paul resides in Queensbury with his girlfriend, dog and cat. Paul is an avid outdoorsman and can often be caught fishing in the Schroon River before service starts at the restaurant. He enjoys biking and hiking and plays music in his free time. Paul truly has a passion for food and his creative talents are reflected in his dishes.

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