Executive Chef and Culinary Creative Director Gabe McMackin’s menu is thoughtfully sourced from respected producers and artfully composed to create journeys anchored in the present, celebrations of what’s local and seasonal in the Hudson and Harlem Valleys. It’s a perspective that won him a Michelin star in his first year of operating The Finch, his former Clinton Hill, Brooklyn restaurant.

@gabemcmackin

In his 26-year career, Gabe has sought out opportunities aligned with his priorities for collaboration, creativity and thoughtful sourcing. Time at Blue Hill at Stone Barns in its early years, followed by working closely with the extraordinary team at Gramercy Tavern under Michael Anthony, and then developing everything ‘not-pizza’ and then some at Roberta’s Pizza in Bushwick exemplify Gabe’s ethos and standards for excellence. He also worked as Corporate Chef for Martha Stewart and ran his own catering company.

At Troutbeck, Gabe continues to honor the producers, the people and the process with his elegant yet approachable food. Dining at Troutbeck is a celebration of the historic property and being anchored in the present there. For the day-to-day menu, for special tasting events and for corporate events, weddings and banquets, Gabe connects with nearby farmers, sources from like-minded purveyors who agree that the best ingredients come from a commitment to environmental, farming and human wellness. Gabe’s dishes are the essence of the Troutbeck hospitality credo: simple and surprising at once.