CHEF, MAJORITY PARTNER

Michael began cooking professionally at age 12 as an entry level cook at local establishments until he graduated high school and went off to the Culinary Institute of America in Hyde Park NY. While at CIA, Michael found his way to Maxime's Restaurant Francais in Granite Springs NY. After 3 years at Maxime's it was time to come home for a bit and he landed at Le Francais in Wheeling Illinois, where he worked under famed Chefs Jean Banchet and later Roland Licionni. After 3 years at Le Francais, Michael was off to France to work in Lyon at the Michelin-starred, Restaurant Pierre Orsi. Upon his return to the states Michael did 2 year stints at Cafe Provencal in Evanston, Illinois, Cafe La Cave in DesPlaines and later took over the chef position at an area golf club to find his investors. After doing so, Michael opened Les Deux Gros in Glen Ellyn followed by taking over as chef/partner at Le Francais before opening Restaurant Michael in Winnetka in 2005. In 2016 Michael flipped the property and created Aboyer as a compliment to the more complex George Trois.

CHEF, SENIOR PARTNER

Miguel learned all of his cooking sensibilities from his mother at a very young age. He honed his professional palet and skills at famed North Shore restaurants, Champs-Elysees, Ravinia Bistro and Mimosa in Highland Park before coming to work with Michael in 2005. Miguel became a partner in the George Trois Group after 15 years with Michael when the conversion to Aboyer and George Trois was complete.

SENIOR MANAGING PARTNER

Sergio has been working beside Michael for 25 years. From Riverside Golf Club to Les Deux Gros to Restaurant Michael and now as the Wine Director and Managing Partner of the group. He had periodic stints to further sharpen his service skills and Wine knowledge at Old Town Brasserie with Chef Roland Licionni as well as Chez Joel, Cafe La Cave and Mon Ami Gabi. Sergio became a Partner in the George Trois Group in 2019 and is the director of the dining room teams for the group as well as the face and charm of the teams service style.