Michael Bates-Walsh
Executive Chef / Owner 1754 House Woodbury Connecticut
- Role
- Owner Executive Chef at 1754 House
- Location
- Middlebury, CT, US
- LinkedIn followers
- 500 followers
Experience
Owner Executive Chef
Mar 2020 — Present · Woodbury, CT, US
Michael Bates-Walsh is the executive chef and owner of 1754 House, a historic inn in Woodbury, Connecticut, considered by many to be the oldest inn in the state. The New York Times called it a favorite Woodbury restaurant, and The Boston Globe wrote that Bates-Walsh “has turned the inn’s first floor restaurant and tavern into a Woodbury go-to hot spot.” He has remained committed to preserving the rich history of the property while completing updates to make it even more comfortable and enjoyable for guests. 1754 House is recognized as one of the Historic Hotels of America. It features 10 guest rooms and a separate Carriage House that offers a bright and welcoming events space for up to 150 guests on the first level and an inviting bedroom suite on the second level. Bates-Walsh is an American Culinary Federation-certified executive chef and has directed culinary operations in upscale New England restaurants, hotels, and full-service luxury resorts. At 1754 House, he has created a gathering place for travelers and locals alike among the rolling hills of beautiful Litchfield County. Family is very important to Bates-Walsh. He developed his love of cooking and entertaining from his grandmother who taught him to “roll out the red carpet” for guests. Visitors to the inn will notice that his mother’s signature dishes are often featured on the menu, and watercolors of New England landscapes painted by his late father adorn the walls.
Skills
- Banquet Operations
- Pastry
- Gourmet
- Recipe Testing
- Chef
- Mediterranean
- Hospitality Industry
- Culinary Skills
- Hygiene
- Cuisine
- Cost Control
- Restaurant Management
- Catering
- Food Quality
- Menu Costing
- Recipes
- Italian Cuisine
- Seafood
- Food Preparation
- Food Safety
- Restaurants
- Sauces
- Culinary Management
- Fine Dining
- Banquets
- Butchery
- American Culinary Federation Certified Executive Chef
- Resorts
- Menu Development
- Menu Engineering
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