In The Kitchen
In 2008, along with business partner, Stephen Distler, Chef and Culinary Pioneer Scott Anderson opened elements, bringing to the Princeton restaurants scene a new dining experience. Seamlessly blending together progressive modernist cooking techniques with a superlative focus on fresh, locally sourced ingredients, Anderson tantalizes taste buds with his trademark “Interpretive-American” cuisine that ultimately draws out the purest flavors of each ingredient.
Elements boasts an exceptional culinary team of movers and shakers looking to revolutionize the restaurant industry time and time again. Having spent time in kitchens around the world, both Chef Anderson and Chef de Cuisine Mike Ryan are eager to bring an openness to inventive cuisine featuring international influences that marry local ingredients with global flavors.
The elements Experience
Anderson and his team practice these beliefs daily, working with local farms and butchers daily in farming, foraging, curing and fermenting ingredients to execute their vision of transforming classic dishes into something completely new.
With just nine tables, all within view of the open kitchen, elements offers guests an inviting and intimate dining experience that lets them connect and feel at one with the chef. With only 28 seats, Anderson is able to add his personal touch to every artistically plated dish that goes through the kitchen, allowing for the team to deliver against its promise of heightened, unparalleled service for its guests.
Owner, elements + Mistral
Born and raised in Long Island, Stephen Distler spent 25 years in the financial services industry before getting involved in the restaurant business. A highly successful businessman with an impeccable eye for sound investments, Distler worked the majority of his career at Warburg Pincus, LLC, one of the world’s pre-eminent private equity investment firms, where he served as Managing Director and Treasurer.
Executive Chef and Co-Owner
A vanguard of modern global-American cuisine, chef and co-owner Scott Anderson places a superlative focus on fresh, local ingredients, utilizing modern techniques and elements of classic dishes in creating his trademark ‘interpretive-American’ fare found at elements and Mistral.
Chef de Cuisine, elements
Mike Ryan, chef de cuisine of elements, was born and raised in Hunterdon County just outside the town of Oldwick, New Jersey. Growing up on a small farm, he developed an appreciation for the outdoors at a young age and enjoyed hunting and fishing with his friends and family.