Troutbeck Appoints Vincent Gilberti as Executive Chef

Amenia, N.Y. — Troutbeck, the historic estate hotel in New York’s Hudson Valley, is thrilled to announce the appointment of Vincent Gilberti as Executive Chef, taking the helm of the property’s celebrated culinary program. Gilberti’s post marks his homecoming to Troutbeck and East Coast,  returning to the property after honing his craft as Chef de Cuisine at San Francisco Italian restaurant SPQR.

With a passion for foraging, working with local purveyors, and embracing seasonal ingredients, Gilberti brings knowledge of the region’s bounty as well as relationships with neighboring farms, fostered during his previous tenure as Chef de Cuisine at Troutbeck and years growing up in nearby Carmel, NY. Gilberti’s vibrant, satisfying menus are impeccably sourced from Hudson Valley growers – including Wild Hive, Stonewood, Thistlepass, and Herondale farms nearby – and infused with his passions and gastronomic vision including whole animal cooking, handmade pasta techniques, and a commitment to eliminating food waste. Gilberti continues the legacy set forth by his predecessors defining Troutbeck as a thoughtful dining destination.    

Menus will be rotated seasonally with offerings evolving based on available products and harvest. Guests may expect standout dishes such as Ajo Blanco, Marcona Almond, Lemon Cucumber, Gooseberries & Maine  Lobster; Spelt Ricotta Cavatelli, Chanterelles & Garlic  Scapes; and North Plain Farm Pork Coppa, Black Emmer Spaetzle, Local Mushrooms & Garleeks.    

Born and raised in New York State, Gilberti’s interest in cooking was sparked by the abundance and connection that eating together offered him as a boy in a big Italian family. A love of handmade pasta was born, and he began working in professional kitchens early, before enrolling at Manhattan’s French Culinary Institute. Gilberti worked in celebrated kitchens across New York City including McNally’s former Bowery mainstay Pulino’s, Dover and Battersby in Brooklyn, and Chef Gabe McMackin’s Michelin-starred restaurant, The Finch. After developing a relationship with McMackin, Gilberti relocated to the Hudson Valley to serve as Troutbeck’s Chef de Cuisine under his mentorship. Most recently, Gilberti served as Chef de Cuisine of SPQR in San Francisco where he furthered his passion for handmade pasta and revived his love for Italian cooking.          

Drawn back to the Hudson Valley to reconnect with nature and to be closer to the incredible farms and local purveyors of the region, Gilberti looks forward to bringing a fresh perspective to Troutbeck’s culinary program, while honoring the elegant yet approachable celebration of food that has come to define its menus.             

About Troutbeck

Homesteaded in the mid-1700s, Troutbeck is an enchanting estate, and 37-room full-service hotel only two hours north of New York City. Residential in feeling, the estate once served as a cultural hub for literary greats such as Ralph  Waldo Emerson and Henry David  Thoreau in addition to housing Myron B. Benton, a poet, officer, and farmer. Later,  Joel Spingarn, first President of the NAACP, and his wife Amy carried forward the Benton tradition, using Troutbeck as an important convening place playing frequent host to Sinclair Lewis, W.E.B. Du Bois, Langston Hughes, Zora Neale Hurston, Teddy Roosevelt, and Justice Thurgood Marshall among others. With respectful nods to its past, the estate, fully renovated, has reemerged as a well-appointed, full-service hotel, meeting space, and culinary destination emphasizing the arts, local partnerships, and honest hospitality. Located in the vibrant Hudson Valley, known for its outdoor activities including bike riding, skiing, and hiking, the property is a place for conversation, food, art, activities, and cultural discourse, attracting cultured and active guests. Troutbeck was on the 2018 Conde Nast Hot List; was the recipient of the Conde Nast Readers’ Choice Award in 2018, 2019, 2021 & 2022;   2019 AHEAD Award – Best Hotel Renovation, Americas; and the 2019 TripAdvisor Readers’ Choice Award. Troutbeck was one of Esquire’s Best New Restaurants in 2020.