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 Maxime 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 for a short Stage at the renowned restaurant “Pierre Orsi” in Lyon. During his stay in France, Michael Traveled to each region dining in as many highly rated restaurants as he could afford. 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.
GENERAL MANAGER/WINE DIRECTOR
Sergio began his restaurant career the summer of 1997, working for Michael and Tom Lachowicz at the North Riverside Country Club as a busboy. In 1999, he took the opportunity to work with Michael and Tom at their first restaurant Les Deux Gros in Glen Ellyn where he moved up the ranks as a food runner. During his time at Les Deux Gros, Sergio’s parents planned to move to San Antonio but Sergio was happy and comfortable here in Chicago working with Michael and Tom. His parent’s agreed that he should stay and work with the Lachowicz’s who took him under their wing and gave him a place to live for a few years. Eventually Sergio began to work at Cafe La Cave where he runs into Michael once again, who was consulting for the restaurant. Afterwards, Sergio worked for Mon Ami Gabi and also had the opportunity to work with Chef Roland Liccioni at Old Town Brasserie. He later was called to work for Michael once again at George Trois and has been with the restaurant since it opened in 2005.
CHEF DE CUISINE
Miguel started his restaurant career in 1986 as a dishwasher at Café Champs Ellysee where he moved up the ranks and eventually became the restaurant’s Sous Chef. He later moved to the Ravinia Bistro where he worked for 14 years as the Chef D’Cuisine. Before landing at Restaurant Michael he worked as the Executive Chef at Mimosa. Miguel joined George Trois in 2006.
CAPTAIN / MAITRE D’ OF GEORGE TROIS
Came to the states in 1978 and began a restaurant career in Chicago. Starting as a dishwasher at La Cheminne at Dearborn & Division. In 1980 L`Escargot at the Allerton Hotel at Huron & Michigan where he moved up the ranks from dishwasher to bus boy and then to back waiter. In 1984 he continued his career at the famed Le Francais where he eventually began working with Michael Lachowicz. At Le Francais Daniel became the Capitan of Waiters until 2004 where moved on to Les Deux Gross and later George Trois.