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. 

After graduation, Michael worked for some of the greatest kitchens in New York City, including Thomas Keller's Bouchon Bakery

and Gordon Ramsay's Gordon Ramsay at the London Hotel. 

In 2014, Michael helped open Markus Glocker's Batard. In their first year of operation, Batard received three stars from the New York Times,

a Michelin Star, and the prestigious James Beard Award for Best New Restaurant 2015.

In 2016, Michael returned to his Hudson Valley roots and opened Liberty Street Bistro in downtown historic Newburgh, New York.

 
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"Taste the future of the valley. Down on Liberty Street, just by the historic headquarters where George Washington set up shop at the tail end of the Revolutionary War, a genteel, utterly charming Newburgh is slowly being manifested; it's here you'll find Liberty Street Bistro. Chef Michael Kelly grew up local, went to the Culinary Institute of America, and toiled in top-shelf Manhattan kitchens before coming home to open this smart spot that applies classic, French technique to quality Valley produce." - Food & Wine Magazine, 10/17

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"How is Liberty Street Bistro making it good? Fresh-baked brioche dinner rolls; Sunday brunch; $1 oysters; Pasta Mondays; the frequently refreshed craft wine, beer and cocktail menu; and the final flourish to every meal: a small plate of handmade macaroons. But for Chef Michael, every detail is attended to for something greater. He considers the restaurant to be part of a positive “changing tide” in Newburgh." - Edible Hudson Valley, 9/17

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In Liberty Street Bistro's first year of operation, Michael and his team were invited to cook at the prestigious James Beard House, presenting a seasonal menu highlighting Michael's extensive training and upstate roots for an evening dubbed "Return to the Hudson Valley."