Dining Experiences : The Delmonico Room

Chef Michael Glatz served as the Hotel Fauchère's Executive Chef from when the historic hotel reopened in July of 2006 through August of 2008. Today he serves as the Hotel Fauchère's consulting chef, working with Executive Chef Lyle Bolyard.

When Chef Michael joined the hotel, he first focused on the Delmonico Room, creating a menu of classic cuisine with a contemporary interpretation utilizing local purveyors and organic produce from the hotel's garden. “So often in today’s modern food world, the basis to a great dish becomes lost in the fuss and hype, foams and infusions,” states Chef Michael. “I am a fan of the classics; the food in The Delmonico Room is based on a return back to the basics of mastering technique and flavor.”

Then, in Bar Louis, Chef Michael introduced "global comfort cuisine" with several stunning signature dishes, like the now-famous Sushi Pizza, about which NBC Travel Editor Peter Greenberg raved and which was called a "culinary sensation" by Conde Nast Traveler.

Chef Michael graduated from the Culinary Institute of America in 1982. Prior to the Hotel Fauchère, Chef Michael spent a season at Woodcock Farm in Weston, Vermont studying the art of raising lambs and making artisan farmstead sheep’s milk cheese. For the decade previous he was executive chef at the legendary “Chef Michael’s” at The Inn On The Blue Horizon on the Caribbean island of Vieques.

In the fall of 2008, Chef Michael delegated his Executive Chef responsibilities to his professional colleague in the Hotel Fauchère's kitchen (then Chef de Cuisine), Chef Lyle Bolyard, before returning to his beloved Vieques.

Chef Michael continues to be work with the Hotel Fauchère as its Consulting Chef and returns several times a year to the property to monitor quality assurance on signature dishes and to prepare special event dinners for the Hotel's guests.

Need help with a recipe or cooking tip?

Want a wine suggestion to serve at your next dinner party?

Have an experience in one of our restaurants you want to tell me about?

Ask Chef Michael and he’ll respond to you as soon as he can!