According to Chef Kevin Micheli, a perfectly executed meal is about attention to detail and the highest-quality ingredients, which made his recent decision to join Aparium Hotel Group as Executive Chef of The Charmant Hotel easy. “What I admire about Aparium is that the team opens hotels with the focus on individualizing the restaurant experience differently for each market and building relationships with local purveyors and farmers,” Micheli says. “Aparium has a great deal of respect for the La Crosse community—as do I—and I am very thrilled to bring these unique dining experiences to our guests.”
The Restaurant at The Charmant Hotel is where Micheli works with his culinary team to craft a market-driven, rustic French–inspired menu. Micheli gains inspiration from the bountiful regional ingredients and artisanal products at his disposal—from cheese, beer, and chocolate to seasonal produce and meat. “I want The Restaurant to be approachable as well as a dining destination for locals to enjoy a new tradition for the community,” he says.
The hotel’s other three food-and-beverage concepts, also attracting both locals and hotel guests with their distinctive, elevated offerings, are the Lobby Bar & Lounge, The Parlour, and the Rooftop Terrace.
Before joining The Charmant Hotel, Micheli opened the Los Angeles food truck Carb & Nation, which quickly became a favorite among residents for its chef-driven sandwiches. Before that, he oversaw kitchen operations as Executive Sous Chef at the acclaimed L.A. bistro Church & State. He cut his culinary teeth in Chicago at the AAA Five Diamond restaurant Everest. He says the experience helped shape his viewpoint as a chef. “My time at Everest was great because it was a detail-oriented, fine-dining French kitchen where I could learn new techniques and methods,” Micheli says. “It taught me how to cook, appreciate ingredients, and focus on details in a kitchen.”
Not long after, he joined acclaimed chef Suzy Crofton as Sous Chef at Chicago’s Crofton on Wells, where he cultivated a love of menu development and working with local purveyors, which he carries with him to this day.