A Stunning Mix of Taste, Style and Atmosphere
Located in the heart of downtown Princeton, Mistral brings a breath of fresh air to the Princeton-area dining scene. Offering a stunning mix of taste, style and atmosphere, Mistral is recognized for its superlative emphasis on fresh, local ingredients and artistically plated dishes. The culinary team, led by Chef Scott Anderson, has curated a progressive menu of culturally influenced and inventive small plates for guests to savor and share time and again.
Chef Victor Donadio
After spending several years under the guidance of the head chefs at elements, Chef Victor Donadio is leading our innovative, internationally influenced kitchen. Chef Vic’s cooking is heavily influenced by his days on his family’s farms in Colombia and Argentina as a child.
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His formal training at the ICA (Italian Culinary Academy) and experience working in Rome grants him a wealth of culinary wisdom and he looks forward to bringing some Italian influence to the restaurant, such as homemade pasta made with fresh local eggs. It’s this multicultural approach, coupled with a dedication to farm fresh sourcing, that Mistral has come to be known for.
Chef Vic is excited to continue to strengthen this shared seasonal philosophy (“using every local vegetable under the sun”) and and we are honored to have him lead our kitchen with his attention to global flavors.
Stephen Distler
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.
Scott Anderson
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.
