Restaurant Michael

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.

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