Michael Pelton - a native son of Windham, Vermont!, Michael completed his culinary degree at New England Culinary Institute before setting out on an amazing journey, with stints and  stages with some giants, including Jean Louis Guerin of Restaurant Jean Louis in Greenwich, CT, and Guy Savoy and Phillip Chapon of Restaurant Guy Savoy and Bistro de L’Etoile in Paris. He has been a pastry rounds instructor at NECI and has fought wildfires in Montana. His French Nouvelle Classique influences provide a fabulous springboard as he puts his stamp on the Windham Hill Experience. Sit back and enjoy!

Sous Chef

Following two stints with Chef Will Hollinger and via the Chantecleer Restaurant on Nantucket, Zach Corbin-Teich has recently joined our team as Sous Chef. Zach’s training in classical French cuisine is apparent in the elegant and vibrant dishes he brings to the Windham Hill dining experience, and we could not be more excited about the positive energy Zach brings to the kitchen and to our guests. He has a history with the Windham Hill Inn, as it was his dad who was in charge of the major renovations undertaken in the late 90’s here on the hill, including the White Barn renovation, which was featured in “Architectural Digest” in 1999! It is gratifying to us that our core kitchen team is made up of individuals born and raised within a 10 mile radius of the Inn!