Born, raised & trained in Switzerland, Michael Kloeti dreamed of enriching his classical education with that of other cultures. Shortly after meeting his wife, Laura, working in the same Swiss kitchen, they relocated to New York City.
Michael has worked in a variety of settings ranging from New York City’s 4-star Lespinasse, to upcountry comfort food at the award-winning Lodge at Koele in Lanaii, Hawaii. The invitation to join the St. Regis Hotel as Chef de Cuisine brought him back to Manhattan, & the decision to raise their family in Vermont led them to the eventual opening of Michael's on the Hill Restaurant in 2002.
His cooking inspiration stems from his childhood--European comfort food, sustainable & unprocessed. By combining this solid foundation with years of diverse training & Vermont’s culinary bounty, Michael has created his own notable cooking style.
As proud members of the Vermont Fresh Network, Local First Vermont, Farm Plate & Slow Food, the use of local, organic products is of premier importance. It was an honor for Michael to have served as a committee member during the collaboration of the White Paper on Sustainable Gastronomy for France.
Michael has the honor of being Vermont’s first “Chef of the Year”, and has been recognized as one of the country's top culinary talents in the inaugural edition of Best Chefs America, the first peer review guide of U.S. chefs.
He has been a featured chef on television shows, & international publications & can be seen on WCAX Vermont Television News. He has been invited as a guest chef to locations spanning from a 5-year stint with Disney World’s International Food & Wine Festival to Holland America Line Culinary Cruises to locations such as the Caribbean, Australia & Indonesia.
Michael shares his passion for food with Laura. After receiving a degree in Restaurant Management from Syracuse University, she continued her culinary education at The Culinary Institute of America in Hyde Park, New York.
She has worked as a chef and manager in hotels and restaurants in Switzerland, New York City, Hawaii, and Vermont. Laura oversees the general operations of the business & on/offsite special events. Laura & Michael are grateful for their fantastic staff family, most of whom have been with them for years.
Michael & Laura have been awarded Vermont Restauranteurs of the Year, & the restaurant has received The Wine Spectator Award of Excellence, Santé Magazine’s Sustainable Restaurant & Innovative Cuisine Awards & are recognized as “Environmental Leaders” as the first Green Restaurant in the Green Mountain State by the Vermont Department of Agriculture.
Michael's has been awarded for the past several years, "Most Romantic Restaurant in Vermont" by Tripadvisor, MSN.com, and Delish.com, & was awarded “Best European Inspired Farm-to-Table Restaurant in Vermont” and Best Luxury Seasonal Restaurant in the Northeast by LUX Life Magazine’s Restaurant & Bar Awards.
Michael offers custom cooking classes & works in the community nurturing interest in eating locally & sustainably. The couple also provides catering services and consulting.
Michael’s on the Hill is committed to protecting the environment and we are always striving to make improvements to lessen our impact.
We encourage others to join us in conserving our natural resources, reducing waste generation and use of toxic materials, recycling, purchasing recycled products and pollution prevention.
Through a variety of venues, Michael educates the public on the importance of eating locally produced products and is particularly interested in teaching children and parents of the personal and global benefits.
As a passionate supporter of sustainable agriculture, he hopes to reach a wider audience through his appearances and classes. His goal is to connect people to the community of dedicated people who nurture and produce our food products with those who are devoted to the concept of eating local and clean. Michael feels that everyone benefits, from grower and forager to diner, through a mutual respect for food.
We do our best to pay it forward whenever we can, particularly when it comes to helping those who are in need, and mentorship.
"I appreciate the value placed on using your local farmers and their fresh offerings. Your love and passion for food was much appreciated by our family!" – North Carolina