The cuisine at Gilt embraces both the simple and the complex to create farm fresh seasonal menus with a global flare that call out for many return visits. In addition to their formal training and professional experience, Executive Chef Christopher Lee and Pastry Chef David Carmichael draw inspiration from their favorite foods of childhood. The GILT concept of redefining tradition enables them to maintain a familiar foundation while creating an unforgettable dining experience.
"Being a seasonal restaurant really excites me and my staff," says Chef Lee." It allows us to express and highlight each season. We change the menu eight times a year because, in my opinion, all seasons have two peaks of products; some product peak in the beginning of a season and vice versa. I find this type of menu really challenges our kitchen and forces us to produce the highest quality of food over and over again."
Christopher Lee's Kitchen philosophies:
- The customer always comes first
- Freshness is foremost
- Teamwork is an essential ingredient for a kitchen to run well. And for a kitchen to run really well, the team has to be like a family.
Click here for Chef's pick of Seasonal Recipes to try at home!
