About Michael Gregory:
Chef Michael Gregory received his education through the American Culinary Federation Apprenticeship, at Colonial Williamsburg Hotel Properties, in Williamsburg, VA. His responsibilities during his years at Colonial Williamsburg were varied and vast.
Chef Michael moved onto the Omni Hotels, Newport News, VA as Executive Chef. With this property he worked to improve kitchen design, departmental training and adherence to cost control. He also participated in community fund raising banquets and food demonstrations to enhance property exposure and generate new concepts.
Chef Michael relocated to Sea Island, GA as the Chef de Cuisine for the Beach Club of the Cloister Resort and Private Island Residences. Sea Island was the host site for the 2004 Economic Summit and the Chaine Des Rotisseurs Dinner.
As Executive Chef of the Ocean Edge Resort in Brewster, MA, Chef Michael’s main goal was to restructure the entire culinary environment to include the chef team, standards, recipes and procedures to focus on exceeding guest dining expectations and creating a member driven club space.
Chef Michael was also the Executive Chef for the Otesaga Resort Hotel in Cooperstown, NY. Chef Michael conducted hands on cooking classes for guests and patrons, as well as private Chef Table dining.
Most recently Chef Michael received a gold medal at the annual Ginsburg Food Expo for his fabulous pan seared haddock and roasted shrimp dish.
Chef Michael is currently the Executive Chef at The Lake House Lodge in Richfield Springs, New York.
Built in the year 1843, The Lake House is one of the oldest continually operating establishments in the Cooperstown and Leather-stocking Regions.
It has been the home away from home for guests from the Cooperstown and Richfield Springs areas for more than 160 years.
Lake House includes a restaurant, tavern, lodging, and an expansive lawn and shoreline.
Come enjoy a nice meal in the tavern, or outside on the deck as you watch the sunset over the water.