Our History

Michael Kelly's culinary career began in his teens, as a busboy in local restaurants of his hometown of Cornwall, New York. Having found his passion in cooking, he attended the Culinary Institute of America, where he graduated with honors. 

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Michael relocated to New York City after graduation, working in some of the city's great kitchens such as Thomas Keller’s Bouchon Bakery and Gordon Ramsay’s Gordon Ramsay at the London Hotel. 

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In 2014, Michael helped open Markus Glocker’s Batard. In their first year of operation, Batard was awarded a coveted three stars from The New York Times, a Michelin Star, and the prestigious James Beard Award for Best New Restaurant 2015. 

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Now, Michael is bringing his extensive culinary experience home to the Hudson Valley to establish a new standard for approachable French cuisine with Liberty Street Bistro.