Passion, Innovation and Acclaim
CHEF MICHEL RICHARD – Villard Michel Richard, Pomme Palais
Michel Richard exemplifies the art of cuisine and a love of his profession. His style is light, fresh and intelligent, full of witty presentations and texture. Richard knew he wanted to be a chef when he got a glimpse of a restaurant kitchen at the age of eight – “The white hats, aprons, and all of the food – I fell in love.” From this point on, his gastronomic destiny was determined.
Michel's creativity can be seen in prestigious epicurean publications such as Food & Wine, Food Arts, Bon Appetit, and on the cover of the late great Gourmet. He has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Michel’s restaurants hold top honors in the best American dining guides such as Gayot and Zagat and he has published three books, Home Cooking with a French Accent, Happy in the Kitchen, and Sweet Magic.
Michel regularly appears at charitable events and food & wine festivals across the country, has designed menus for the National Gallery of Art, and features dishes onboard Amtrak’s Acela First Class service. Constantly engaged in something new, look for Michel’s two restaurants Pomme Palais and Villard Michel Richard at The New York Palace.
CHEF JACQUES SORCI – In-Room Dining, Catering
With an extensive culinary portfolio and over 30 years of experience in the industry, Executive Chef Jacques Sorci incorporates dynamic and exciting dishes with an eclectic touch. As Maitre Cuisinier de France, a designation bestowed only upon 19 chefs in New York and 65 chefs nationwide, Sorci provides the hotel’s global guests with the finest dining options and delicacies.