Join the Hudson Valley's beloved chefs for an evening hosted by Hudson Valley Magazine at Troutbeck that celebrates the diverse and excpetional dining of our region. Book a room to stay at Troutbeck, and receive two tickets to the dinner featuring signature farm-to-table cuisine from Chef Vincent Gilberti of Troutbeck, and Chef Efrén Hernández's lauded Mexican using local ingredients. Pastry Chef Emma Isakoff, also of Troutbeck, will make dessert.

In addition to two seats at the GATHER dinner, Troutbeck hotel guests for this weekend will receive a goodie basket full of Hudson Valley-made treats in their room, as well as have access to an additional special GATHER Pilates class.

Book a room for the weekend of April 10 through 12 on our site or click below to purchase GATHER dinner tickets only directly from the magazine.

*Troutbeck Members, please note that member pricing and monthly dining credits are not available for this event, as Hudson Valley Magazine is a third party.

ABOUT VINCENT GILBERTI

Chef Vincent Gilberti is Executive Chef at Troutbeck, where his menus celebrate his love of the region — its produce and farmers — and care for the environment. Fervently committed to sourcing seasonally from nearby and supporting regional husbandry, Gilberti specializes in farm-to-table cuisine and whole animal butchery and cooking, that manifest as elegant and plentiful on the plate. Vincent served as Troutbeck’s Chef de Cuisine from 2020 to 2022, before exploring new horizons on the West Coast, as Chef de Cuisine at lauded, Michelin-starred Californian-Italian restaurant SPQR in San Francisco, where he crafted fresh, handmade pasta daily — a passion first fostered during his childhood. Vincent cut his teeth at Keith McNally’s Pulino’s, before joining the opening team at modern American eatery Battersby in Brooklyn, where he worked his way up to Executive Sous Chef, and then went on to open Dover with chef Walker Stern. But it was Gilberti’s time at Michelin-starred Clinton Hill restaurant, The Finch — where he was Chef de Cuisine — that lead him to Troutbeck. During the height of Covid-19, The Finch’s Executive Chef Gabe McMackin asked Gilberti to join him in overseeing culinary at Troutbeck, Gilberti jumped at the opportunity to return to to his native Hudson Valley terroir. Vincent grew up in Carmel, NY where he unofficially began his culinary career assisting his grandmother with making fresh pasta every Sunday. When not in the kitchen, Gilberti enjoys immersing himself in nature, exploring the Hudson Valley, foraging for ingredients and inspiration.

ABOUT EFRÉN HERNÁNDEZ

Efrén Hernández is the Executive Chef at Casa Susanna and Rivertown Tavern in Upstate New York. A first generation Mexican-American raised in Los Angeles, Efrén moved to New York City to attend film school at NYU’s Tisch School of the Arts. While living in Brooklyn, Efrén took a job working in the kitchen at Nitehawk Cinema in Williamburg, which kickstarted an unexpected love of cooking. From there, Efrén was brought on to teams behind various city hotspots including Faro, an acclaimed Italian restaurant in Bushwick, where his team earned a Michelin star. Following this prestigious award, Efrénbecame Executive Chef at popular West Village sister restaurants MIMI and BABS. After relocating Upstate in early 2020 with his wife and daughter, Efrén has since taken over the Tavern at Rivertown Lodge in Hudson. In March of 2023, he opened Casa Susanna at Camptown in Leeds, NY. Casa Susanna serves authentic Mexican cuisine with a masa program - the first of its kind in the area. Focused on fresh produce that celebrates his family heritage, Efrén’s menu offers a variety of flavorful dishes meant to be shared. In 2024, Efrén was recognized as a “Rising Star Chef” in Esquire’s list of The Best New Restaurants in America while Casa Susanna was named on the same list as one of the Best New Restaurants in America. He was nominated for a 2024 and 2025 James Beard Award for Best Chef: New York State.

ABOUT EMMA ISAKOFF

Pastry Chef Emma Isakoff brings her appreciation for local sourcing and wine and spirit-pastry pairings to Troutbeck, where she leads our pastry program, makes our house-made wedding cakes, as well as hosting baking workshops. A native of Washington, DC, Emma has worked at outstanding Southern properties, such as North Carolina’s Fearrington House, where — as Pastry Chef, Chocolatier, and Cake Designer — she enjoyed collaborating with visiting chef Benoit Blin from Le Manoir Quatre Saisons. Emma also was Pastry Chef at The Colony Hotel in Palm Beach, FL and Cake Designer at Carmella’s Kitchen in Charleston, SC.