Michael's on the Hill offers on and offsite catering for the discerning guest. We specialize in rehearsal dinners, weddings and events. Whether your event is held at the restaurant or at an offsite location, we invite you to enjoy the "ultimate Vermont dining experience" while we provide you with the highest level of quality & service.

We offer farm to table European cuisine in a relaxed and welcoming atmosphere, and have a full liquor license for on and off site events.

We have been awarded with the Wine Spectator Award of Excellence and the Santé Innovative Cuisine and Sustainable Restaurant Award, and are Vermont’s first Certified Green Restaurant.

"I never have to worry about anything; whether the event is in our home or at the restaurant, everything is always perfect. Each menu that we discuss is tailored to our needs. The presentation of each item is beautiful and the taste delicious. Your staff is courteous, knowledgeable and incredibly efficient. I certainly appreciate your attention to detail and your desire to make each party special for us and all our guests. I can't thank you enough for all that you do for us, and I look forward to our next opportunity to plan a party together! You're simply the best!" -Stowe

Who We Are:
Swiss born, raised and trained, Chef Owner Michael Kloeti has worked in a variety of settings ranging from New York City’s 4-star Lespinasse to the award winning Lodge at Koele on Lanaii, Hawaii.

The desire to be closer to his food sources and to raise his family in Vermont lured him away from his position as Chef de Cuisine at the St. Regis Hotel in Manhattan, and to the opening of Michael's on the Hill Restaurant in 2002.

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

Whenever possible, our own fruits, vegetables, herbs and flowers are utilized to complement the menu and decor. At any given time, products from at least 30 different local farms are used on the menu.

Michael is recognized as the first ever “Vermont Chef of the Year” and honored 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. Michael He has been a featured chef on various television shows, & international publications & can be seen on WCAX Vermont Television News. He has been invited as a guest chef to locations spanning from a 5-year stint with Disney World’s International Food & Wine Festival to Holland America Line Culinary Cruises to locations such as the Caribbean, Australia & Indonesia.

Michael shares his passion for food with his wife, Laura. After receiving a Bachelor’s degree in Restaurant Management from Syracuse University, she continued her education at The Culinary Institute of America, where she received an AOS degree.
She has worked as a chef, caterer and manager in various hotels and restaurants in Switzerland, New York City, Hawaii and Vermont. Laura oversees the general operations of the business & on/ offsite special events. Michael and Laura have been awarded Vermont Restauranteurs of the Year.

They have catered countless events over the past 30 years, and have very high standards regarding quality, attention to detail, and responsibility to clients.

On Site Facilities
We offer three distinctive dining rooms that offer intimate or festive environments:
-A large enclosed, candlelit wrap-around porch is a romantic dining area, each table commanding a spectacular view of the Green Mountain scenery.
-The centrally located Clock Room, complete with a cast iron ceiling clock, is reminiscent of a country cottage & envelopes diners in Vermont comfort.
-Our beautifully renovated original 1820 Barn Room provides a unique setting. We have combined old & new, from the stunning, modern Edison Bulb Chandeliers to old farm machinery molds studding the walls, mercury glass votives & white tablecloths. Here, guests may dine in luxury, while being reminded of the history & charm of the antique barn. A wall of windows offers stunning views.

The wine room, outside terrace, bar & lounge areas, complete with wing back chairs & bistro tables offer a more casual atmosphere for those who prefer to just relax with drinks & light fare.

European & Vermont nuances decorate the restaurant, from the Swiss wood block prints that tell the "Story of the Bread", to the hand painted artistry that can be seen on our dining room chair cushions & accent windows.

"I couldn't go to sleep before I thanked you for the best party ever!" -San Francisco

Group Information
Our Barn Room Seats up to 76 guests. Combined with the attached wine room, 72 guests can be accommodated for a sit down affair. For groups under 40, the Wine room may be used for mingling. Weather permitted, the outside terrace with its outstanding views is an ideal spot for drinks. All, including a private bathroom may to be enclosed for privacy by sliding antique barn doors.

Our Clock Room can accommodate up to 22 guests & overlooks our outside terrace. The bar area may be closed to the public for a reception before dinner in the Clock Room.

Our enclosed, wrap around Porch (available for full restaurant rentals only) seats up to 44 guests & offers outstanding Green Mountain/sunset views from every table.

Full restaurant rentals offer sit down dinner accommodations for up to 120 guests in the Barn and on the Porch, leaving a great, centrally located mingling common area (Lounge, Clock Room, Bar, Wine Room, Outside Terrace).

A stand up, mingling format can accommodate up to 200 guests.

The full bar & lounge areas are ideal for relaxing.

We are pleased to offer distinctive conference services in our Barn Room. Here, groups may conference in a sophisticated setting, while enjoying a warm atmosphere reminiscent of a Vermont retreat.

Our conference services can handle most requests, offering the required amenities needed to create a successful conference. WiFi is available.

"We immediately turned our attention to the windows, the incredible mountain views, and later, into the evening, enjoyed an absolutely breathtaking sunset!! "I can’t even write about the food without getting wistful, so I will just say—AWESOME. Every award and accolade you are receiving, you deserve." -Boston

Off Site Catering
From lunch conferences to elegant weddings, our full service catering is detail oriented and distinctive, always taking in to account our clients’ needs first. Your wonderfully memorable experiences are essential to us, so everything is customized according to your desires.

We have catered events ranging from light summer buffets with Bluegrass, corn on the husk and homemade pie to black tie sit down dinners with fireworks, truffles and Krug Champagne. Every event is as special to us as it is to our client, and we look forward to creating the perfect event for you. The first step is to consult with laura to start planning!

"In my 20 plus years as a caterer, I had not, before my own wedding, experienced the extraordinary sophistication and subtlety of the cuisine presented by the two of you. You played an integral part in the most important day of our lives--it meant so much to us that you took such personal attention to every detail. Your expert approach to our wedding made it impossible to consider working with anyone else."-NYC

Mission

Our philosophy is that cooking and eating should feed the soul as well as the body, that buying and eating local not only supports the community in many ways, but offers the highest quality, healthiest product.

By respecting the entire farm to table process, we respect the producers' pride in their food and our environment, and we use it with care.

Michael’s on the Hill is committed to protecting the environment and we are always striving to make improvements to lessen our impact.

We encourage others to join us in conserving our natural resources, reducing waste generation and use of toxic materials, recycling, purchasing recycled products and pollution prevention.

Through a variety of venues, Michael does his best to educate the public on the importance of eating locally produced products, and is particularly interested in teaching children and their parents of the personal and global benefits.

Michael is a passionate supporter of sustainable agriculture, and hopes to reach a wider audience through his appearances and classes. His goal is to connect people to the community of dedicated people who nurture and produce our food products with people who are devoted to the concept of eating local and clean. Michael feels that everyone benefits, from grower and forager to diner, through a mutual respect for food.

"I appreciate the value placed on using your local farmers and their fresh offerings. Your love and passion for food was much appreciated by our family!" – North Carolina