Chef Michael Lachowicz
About Chef Michael: From the age of three, Chef Michael Lachowicz was enthralled with the kitchen, as he found himself peeling potatoes in his grandfather’s little family restaurant in Chicago. By the age of thirteen, he was working full-time at an area hotel and from there, at seventeen, he was off to New York to attend the prestigious, Culinary Institute of America. It was while attending CIA that Michael was introduced to the kitchen of Maxim Ribera, a member of the Maitre Cusinier de France. Michael studied under Chef Ribera for two years before returning to Chicago for a three-year stay at Le Francais in Wheeling, IL. It was there that Michael found his passion and honed his skills with sauce work under the careful direction of the famed, Jean Banchet and later Roland Liccioni. After his stay at Le Francais, Michael took on the position of Sous Chef for Café La Cave Restaurant in Des Plaines, IL. Shortly after that, it was off to France to work for a friend at a restaurant in Lyon by the name of “Pierre Orsi.” Michael returned to the states after six months and took the position as Chef de Cuisine at the Highwood restaurant, Allouette. He and his brother decided to take a leap of faith, and together, opened the highly regarded and awarded, Les Deux Gros, in Glen Ellyn, IL. Les Deux Gros received countless awards and accolades, including four stars and Restaurant of the Year in 2002 from the Chicago Sun Times. They received three and a half stars and “Chef to Watch” from the Chicago Tribune, three stars and ranking of number eleven of twenty in the top restaurants from Chicago Magazine in 2002. Additionally, the restaurant was recognized in several pieces placed in Bon Appetit, Gourmet and Food & Wine magazines to name a few.
What People Are Saying About Restaurant Michael
“Michael is a wonderful person and a great chef! Michael picked out our appetizers. You were so right about the foies gras strudel and seafood terrine. I would never have ordered either one of those and OMG they were both delicious but especially the foie gras. Totally out of this world. I got the vegetarian plate. Which is kinda funny because I am no vegetarian but it was awesome. I actually brought the leftovers to work and can’t wait to warm them up. It was amazing. Please thank him for making our 50th birthdays very special. I will recommend his restaurant often.” - Barbara Thavis, CMP President Select Meeting Sites, Inc.
“Dear Michael, Judy and I want to thank you for the outstanding party you catered for us on November 16. It is hard to isolate which of the many things you contributed to the party made it so memorable: the delicious creative menu, the display of food, the excellent wine choices, the birthday plate, the high quality of all your staff, the setup and cleanup, and just having you, yourself. You said we wouldn't have to do a thing or worry about any detail, and that, indeed, was the case. I have attached several pictures that we hope you will enjoy. We continue to receive numerous calls from those who came to the party about how wonderful the food was." - George
"We ate at your restaurant last night and I have to say, I cannot stop thinking about the meal. It was spectacular. I had the hen entree with the out of this world pain perdu stuffing and I can't recall the last time I had an entree that was as decadently delicious. Just had to say thank you." - Sheilah Burnham
"The Thanksgiving meal was absolutely outstanding. That was the best turkey I've had in many a year - maybe ever." - Carl
"First, what a great meal/dining experience! Second - it is not often that I feel so compelled to write a note of gratitude - but in this case, I can say that your medley of fish was one of the best dishes I have ever had. It is/was a real treat to eat your food! Thank you. - Dan N.
"Without a doubt, this was the best dinner, presentation and service we have ever experienced." Neal & Sonya - San Diego, CA