Michael's on the Hill

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About Michael's on the Hill

Born, raised & trained in Switzerland, Michael Kloeti dreamed of enriching his classical education with that of other cultures. Shortly after meeting his wife, Laura, working in the same Swiss kitchen, they relocated to New York City.

Michael has worked in a variety of settings ranging from New York City’s 4-star Lespinasse, to upcountry comfort food at the award winning Lodge at Koele in Lanaii, Hawaii. The invitation to join the St. Regis Hotel as Chef de Cuisine brought him back to Manhattan, & the decision to raise their family in Vermont led them to the eventual opening of Michael's on the Hill Restaurant in 2002.

His cooking inspiration stems from his childhood--European comfort food, sustainable & unprocessed. By combining this solid foundation with years of diverse training & Vermont’s culinary bounty, Michael has created his own notable cooking style.


As proud members of the Vermont Fresh Network, Local First Vermont, Farm Plate & Slow Food, the use of local, organic products is of premier importance.

Michael has the honor of being Vermont’s first “Chef of the Year”, and has been recognized as one of the country's top culinary talents in the inaugural edition of Best Chefs America, the first peer review guide of U.S. chefs.