A Culinary Institute of America educated, larger than life figure, Michael Lachowicz sits at the helm of the George Trois Group. With two restaurants under one roof running the gamut from brasserie fare to the finest dining imaginable, Michael deftly leads a team hell-bent on delivering comforting yet thought-provoking cuisine made with time-honored and traditional techniques.
I was commissioned to document his work and process during his battle to stay afloat in the midst of the Covid-19 pandemic, and the project took on a whole life of it's own.
While it's true I did document his work and process at the restaurant, what I really captured was a man who was in the midst of personal and professional crisis. It was rough. No one knew what would happen next. From shutdowns, to takeout, to distanced dining, Michael--like all of us--struggled to maintain a semblance of consistency. His cuisine, which had always been executed at the highest levels had to be modified heavily and often, and we had to find new ways of discussing and presenting his work and story. Should we be upbeat or negative? Should we think about how to "market"?
We decided to show the raw truth of it all.
Chef Michael Lachowicz
Panache of Foie Gras: Seared Medallion & Cannelloni, Burgundy Truffle-Duck Jus
Michael preparing a to-go order.
Sergio. Michael’s partner and General Manager.
