Troutbeck, the historic estate hotel in New York’s Hudson Valley, is thrilled to announce the appointment of Vincent Gilberti as Executive Chef, taking the helm of the property’s celebrated culinary program. Gilberti’s post marks his homecoming to Troutbeck and East Coast, returning to the property after honing his craft as Chef de Cuisine at San
Francisco Italian restaurant SPQR.

Troutbeck Resort Welcomes Vincent Gilberti as Executive Chef

With a passion for foraging, working with local purveyors and embracing seasonal ingredients, Gilberti brings knowledge of the region’s bounty as well as relationships with neighboring farms, fostered during his previous tenure as Chef de Cuisine at Troutbeck and years growing up in nearby Carmel, NY. Gilberti’s vibrant, satisfying menus are impeccably sourced from Hudson Valley growers – including Wild Hive, Stonewood, Thistlepass, and Herondale farms nearby – and infused with his passions and gastronomic vision including whole animal cooking, handmade pasta techniques and a commitment to eliminating food waste. Gilberti continues the legacy set forth by his predecessors defining Troutbeck as a thoughtful dining destination.

Menus will be rotated seasonally with offerings evolving based on available products and harvest. Guests may expect standout dishes such as: Ajo Blanco, Marcona Almond, Lemon Cucumber, Gooseberries & Maine Lobster; Spelt Ricotta Cavatelli, Chanterelles & Garlic Scapes; and North Plain Farm Pork Coppa, Black Emmer Spaetzle, Local Mushrooms & Garleeks.

Born and raised in New York State, Gilberti’s interest in cooking was sparked by the abundance and connection that eating together offered him as a boy in a big Italian family. A love of handmade pasta was born, and he began working in professional kitchens early, before enrolling at Manhattan’s French Culinary Institute. Gilberti worked in celebrated
kitchens across New York City including McNally’s former Bowery mainstay Pulino’s, Dover and Battersby in Brooklyn, and Chef Gabe McMackin’s Michelin-starred restaurant, The Finch. After developing a relationship with McMackin, Gilberti relocated to the Hudson Valley to serve as Troutbeck’s Chef de Cuisine under his mentorship. Most recently, Gilberti served as Chef de Cuisine of SPQR in San Francisco where he furthered his passion for
handmade pasta and revived his love for Italian cooking.

515 Leedsville Road Amenia, New York 12501 T: +1 (845) 789 1555

Drawn back to the Hudson Valley to reconnect with nature and to be closer to the incredible farms and local purveyors of the region, Gilberti looks forward to bringing a fresh perspective to Troutbeck’s culinary program, while honoring the elegant yet approachable celebration of food that has come to define its menus.

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