Spa Mirbeau Appoints Michael Morelli Executive Chef | Food Newsfeed
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Spa Mirbeau Appoints Michael Morelli Executive Chef

October 24, 2017 Industry News
Industry News

Mirbeau Hospitality announced the appointment of Michael Morelli as executive chef of the new day resort, Spa Mirbeau, slated to open on November 15 in Crossgates Mall. In his role, Morelli will oversee the kitchen of Le Bistro, the exquisite French-inspired restaurant located within Spa Mirbeau, open for lunch and dinner.

In addition to creating the Le Bistro menu, Chef Morelli will also curate dishes that can be enjoyed at the Aqua Terrace, a unique amenity of the spa where guests can relax and socialize featuring an oversized hot plunge pool, fireplace and comfortable seating, all situated under the natural light of a massive skylight. Morelli’s menus will use classic methods and source regional and organic dairy and meats when possible. The menu plans to feature healthful interpretations of classic French dishes as well as more indulging selections.

“Bringing such a diverse resume to the table makes Chef Morelli the perfect fit for Le Bistro,” says Michael Dal Pos, chief executive officer, Mirbeau Hospitality Services. “With some clients looking for cleaner spa cuisine and others looking to splurge for the day, he helps us find that balance within our menu offerings so there’s always something for everyone. We are excited to welcome Chef Morelli to our team.”

As an American Culinary Federation Certified Executive Chef, Morelli brings 24 years of experience to Spa Mirbeau having honed his talent in numerous sectors of the hospitality industry including corporate and privately held restaurants, hotels, casinos, spas, higher education and catering. Most recently, Morelli has been at the helm of notable kitchens such as Whiteface Lodge in Lake Placid, N.Y. and Chartwells at SUNY Plattsburgh, N.Y. For the past year, Morelli has been the executive chef at the upscale steakhouse, Jacob & Anthony’s in Saratoga Springs, N.Y., where he oversaw the kitchen and menu design at the restaurant as well as their off-premise catering operation. Rounding out his culinary resume, Morelli is also a ServSafe instructor and proctor, a nationally-recognized food and sanitation certification from the National Restaurant Association, as well as an author, self-publishing “A Concise Guide to Culinary Management,” available on Amazon.

Some of Morelli’s opening menu selections will include Tuna Crudo with Sriracha Sour Cream, Wakame and Wontons; Grilled Oysters with Pancetta, Fennel Pollen, Tomato Panko and Chive Fondue; Warm Mushroom Salad with Oyster Mushrooms, Crispy Egg, Artichokes and Goat Cheese; Potato-Crusted Salmon with Sautéed Greens and Lemon Beurre Blanc; Vegetarian Burger with Tzatziki, Cucumber Slaw and Hand-Cut Fries and Fall Cider Beignets with Apple Chips and Cinnamon Whipped Cream.

Morelli, a culinary graduate of the Institute of Culinary Education has also earned a Master of Music from the University of Cincinnati as well as a bachelor’s degree from Lycoming College in Pennsylvania.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.