George Trois Group - Aboyer, Silencieux & George Trois
Chef Michael Lachowicz went from helping in his family’s Chicago restaurant to cooking in kitchens from New York to France. With many successful restaurants under his toque, he embodies classic French cuisine and created a culinary destination in the North suburbs of Chicago.
From the age of three, Chef Michael Lachowicz was enthralled with the kitchen, as he found himself peeling potatoes in his grandfather’s small family restaurant. By age 13, he was working full-time at a hotel and four years later, he was off to New York to attend the prestigious, Culinary Institute of America. It was while attending CIA that Michael was introduced to the kitchen of Maxime Ribera, a member of the Maitre Cusinier de France. Michael studied under Chef Ribera for two years before returning to Chicago for a three-year stay at Le Francais in Wheeling, IL. It was there that Michael found his passion and honed his skills with sauce work under the careful direction of the famed, Jean Banchet and later Roland Liccioni.
After his stay at Le Francais, Michael took on the position of Sous Chef for Café La Cave Restaurant in Des Plaines, IL. Shortly after that, it was off to France for a short stage at the renowned restaurant “Pierre Orsi” in Lyon. During his stay in France, Michael traveled to each region dining in as many highly rated restaurants as he could afford. Michael returned to the states after six months and took the position as Chef de Cuisine at the Highwood restaurant, Allouette.
In 1999, he and his brother decided to take a leap of faith, and together, opened the highly regarded and awarded, Les Deux Gros, in Glen Ellyn, IL. Les Deux Gros received countless awards and accolades, including four stars and “Restaurant of the Year” in 2002 from Chicago Sun-Times. They received three and a half stars and “Chef to Watch” from Chicago Tribune, plus three stars and noted as one of the Best New Restaurants in Chicago Magazine’s annual restaurant issue that same year. Additionally, the restaurant was recognized by national food publications including Bon Appetit, Gourmet and Food & Wine.
In 2005, he opened Restaurant Michael, winning more critical acclaim by receiving three stars from Chicago Tribune, Chicago Sun-Times and Chicago Magazine. Known for his classic French, yet modern menu, Michael has become a mainstay on Chicago’s North Shore and a go-to for delectable French cuisine.
In his 10th year, Michael launched a new experience within his eponymous restaurant. Named in honor of his grandfather and uncle, George Trois is a 14-seat dining room offering multi-course degustation menus and a true tasting experience of modern French cuisine. Both Chicago Tribune and Chicago Magazine awarded George Trois four stars, heralding that Michael set a new standard for French cuisine.
In 2019, George Trois became the first-ever suburban restaurant to be named Restaurant of the Year by the Jean Banchet Awards. A few months later, Michael closed Restaurant Michael after 14 years to renovate and create two new restaurants. In May 2019, Michael opened Aboyer and Silencieux alongside George Trois, creating three distinct restaurant experiences at one address.
Michael resides in Northbrook with his two dogs, Kirby and Dexter.
EXECUTIVE CHEF/PARTNER, GEORGE TROIS GROUP
Miguel started his restaurant career in 1986 at Café Champs Ellysee, where he moved up the ranks and eventually became the restaurant’s Sous Chef. He later moved to the Ravinia Bistro, where he worked for 14 years as Chef D’Cuisine, followed by time spent as Executive Chef at Mimosa in Highland Park. Miguel joined Restaurant Michael in 2006 as Chef de Cuisine and became Executive Chef & Partner in 2019 with the expansion of George Trois Group.
GENERAL MANAGER/WINE DIRECTOR/PARTNER, GEORGE TROIS GROUP
Sergio began his restaurant career the summer of 1997, working for Michael and Tom Lachowicz at the North Riverside Country Club as a busboy. In 1999, he took the opportunity to work with Michael and Tom at their first restaurant Les Deux Gros in Glen Ellyn, where he moved up the ranks as a food runner. During his time at Les Deux Gros, Sergio’s parents planned to move to San Antonio, but Sergio was happy and comfortable here in Chicago working with Michael and Tom. His parents agreed that he should stay and work with the Lachowicz’s who took him under their wing and gave him a place to live for a few years. Eventually Sergio began to work at Cafe La Cave, where he runs into Michael once again, who was consulting for the restaurant. Afterwards, Sergio worked for Mon Ami Gabi and had the opportunity to work with Chef Roland Liccioni at Old Town Brasserie. He later was called to work for Michael once again at Restaurant Michael and has been with the restaurant since it opened in 2005 as General Manager and Wine Director. Sergio became Partner with the expansion of George Trois Group.