Thomas Burke named Executive Chef of Willow by Charlie Palmer at Mirbeau Inn & Spa Rhinebeck

Thomas Burke named Executive Chef of Willow by Charlie Palmer at Mirbeau Inn & Spa RhinebeckHudson Valley native and rising culinary talent Thomas Burke will lead the kitchen of the soon-to-open Mirbeau Inn & Spa Rhinebeck, including its just-announced signature restaurant, Willow by Charlie Palmer. The gifted chef has honed his skills at some of the most prestigious restaurants in the U.S. and joins the Mirbeau team from Connecticut’s award-winning Tavern at GrayBarns. Burke was tapped for his new role by world-renowned chef Charlie Palmer, who, in his first upstate New York venture, will oversee all food and beverage operations at the 50-room resort, from Willow to in-room dining, the light-fare venue Aqua Terrace, Willow Bar, and catering.

“We’ve put together a great team for this project and are thrilled to become part of this community. Our executive chef, Thomas Burke–a Westchester native–and I are looking forward to showcasing all that the Hudson Valley’s farms have to offer,” said Charlie Palmer.

Before his two-year tenure as chef de cuisine of Tavern at GrayBarns, Burke served as chef de partie of three of the most lauded restaurants on both coasts: most recently The French Laundry in Yountville, Calif., preceded by Le Bernardin in midtown Manhattan and Boulevard in San Francisco. From 2012 to 2014, he was executive sous chef of Purdys Farmer and The Fish in North Salem, N.Y. He launched his career as sous chef at BRIO Tuscan Grille in Danbury, Conn.

“We’re delighted to welcome Thomas to the team. His impressive skills, experience and local roots make him the ideal choice to introduce both the Charlie Palmer and Mirbeau brands to the Hudson Valley culinary scene as he shepherds our most ambitious culinary program to date,” said Michael Dal Pos, chief executive officer of Mirbeau Hospitality Services. The company also operates Mirbeau-branded resorts in Skaneateles, N.Y. and Plymouth, Mass., as well as a day resort in Albany, N.Y.

Willow by Charlie Palmer will showcase its namesake chef’s signature Progressive American Cuisine, with products from local Hudson Valley farms taking center stage. Among the menu highlights will be whole grilled Maine lobster with an assortment of farm-stand sides, Hudson Valley foie gras, steak au poivre sourced from Hudson Valley farms, and Hudson Valley summer corn pancakes. The menu will also include several Mirbeau signatures that guests will recognize from its sister resorts, including grilled oysters and the Mirbeau burger. A deep wine list will complement the menu and a separate wine bar menu of lighter fare and appetizers will be available for guests seated at the bar. In a region known for its flourishing food scene, Willow will set itself apart as the place to go for Rhinebeck’s most buzzworthy breakfast, while its lunch program will cater to Mirbeau’s spa guests with a more casual focus.

Located on the first floor of Mirbeau Inn & Spa Rhinebeck, Willow is an easy walk from anywhere in the village. From its open-air back deck, guests are treated to forever-wild forest views dotted with willow trees, the inspiration for the restaurant’s name. In fact, willow trees are a signature of all Mirbeau resorts, inspired by those at Claude Monet’s Giverny. Willow’s interior will feature a chic and comfortable design aesthetic. Seating 70 at the restaurant and bar, Willow will be open for breakfast, lunch and dinner daily to the public as well as resort guests.

About Mirbeau Inn & Spa Rhinebeck
Mirbeau Inn & Spa Rhinebeck, opening fall 2019, introduces the award-winning Mirbeau philosophy of bringing balance to modern living to New York’s Hudson Valley. Reminiscent of an old-world chic Parisian hotel, the 50-room Rhinebeck resort will offer gracious accommodations, a 12,000-square-foot Spa Mirbeau, progressive American dining at Willow by Charlie Palmer, and 3,000 square feet of sophisticated meeting and event space. Just two hours north of New York City, Mirbeau Inn & Spa Rhinebeck is set on 2.8 secluded, private acres, in the center of the village’s historic downtown and two miles from Rhinecliff Train Station servicing the Amtrak Northeast Corridor line. It is managed by Mirbeau Hospitality Services. Visit

About Mirbeau Companies:
For nearly 20 years, The Mirbeau Companies have successfully developed and managed European-inspired boutique hotels, spas and resorts including the award-winning Mirbeau Inn & Spa and Spa Mirbeau brands. Family-owned and operated, Mirbeau Inn & Spa is a nationally renowned destination resort brand, with locations in Skaneateles, N.Y., Plymouth, Mass., and Rhinebeck, N.Y. (opening fall 2019). The first Spa Mirbeau, a unique “Day Resort” concept offering all of the amenities of a full resort experience to regional customers close to home, opened in fall 2017 in Albany, N.Y. Mirbeau, loosely translated as “reflected beauty,” embraces characteristics of French Impressionist art including introspective reflection and simple elegance throughout its facilities. For more information about Mirbeau, visit

About Charlie Palmer
Since the beginning of his celebrated career, master chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on rambunctious flavors and gutsy combinations with a deep and lasting infusion of classical French technique. Aureole, his award-winning fine dining restaurant now in its 30th year, sits at the head of Charlie Palmer Group’s collection of 12 restaurants and two rooftop bars. Palmer is an admired and respected hospitality industry veteran and business leader. The James Beard Foundation named him “Best Chef in America” in 1997 and welcomed him as a member of their illustrious “Who’s Who of Food & Beverage in America” in 1998. A frequent guest on NBC’s Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Palmer is also the author of six cookbooks, and a devoted father and husband. For more information, visit