the owners

Co-Owner and Executive Chef Aaron Millon is a classically trained chef who spent time under innovative Chef Kerry Simon at Mercury in South Beach, Florida and Wunderkind Chef Matthew Lake at New Heights Restaurant in Washington, D.C. As a graduate of the New England Culinary Institute, Aaron quickly became aware of the return to small farming and sustainable food supply movement gaining steam in the state of Vermont. He is a staunch supporter of the small family farm and of local food artisans. His seasonal menus serve forth dish after dish of creative yet sensible delights. Absolutely committed to Vermont farmers, growers, bakers, and foragers, Aaron continues to nurture his unique ties with the farmland that makes Vermont one of the most agriculturally dependent and successful states in the country. This commitment, matched by a passion for the integrity and freshness of his ingredients, an artist’s vision, and a simple love of kitchen work, translates to a food experience that can only be found at Restaurant Phoebe.

While Chef Aaron creates the food, Debbie Millon, his wife, ensures that the other aspects of the dining experience are equally as memorable. Under her influence, the front of the house exudes a unique blend of casual comfort and a we-aim-to-please energy. She can be seen greeting patrons at the door, visiting tables to see how the meal is going, catching up with ‘regulars’ or, as one diner put it “conducting the orchestra, the melody of the servers.” She has created a wine list that blends intimately with the seasonal menus at Restaurant Phoebe. Although dedicated to the impeccably crafted wines of Old World Italy, Debbie has a knack for offering other domestic and international wines that need to be tasted and experienced. An avid supporter of sustainable farming practices like her husband, Debbie works with local advocacy groups and schools to strengthen local food systems and empower children and families to grow and eat their own foods.