About Michael and Laura Kloeti

Michael completed a chef apprenticeship in his homeland of Switzerland, while Laura, a New Jersey native, received a BS in Restaurant Management from Syracuse University and an AOS from The Culinary Institute of America.

After working in the same Swiss kitchen, they eventually relocated to NYC.

Michael has worked in various settings ranging from New York City’s 4-star Lespinasse, upcountry comfort food at the Lodge at Koele on Lanai, Hawaii, and as Chef de Cuisine at the St. Regis Hotel in Manhattan, to name a few.

Laura has worked in all facets of the hospitality industry, from server and caterer to chef and manager in hotels and restaurants in Switzerland, New York City, Hawaii, and Vermont, from Lincoln Center to The Lowell.  

Their shared passion for family, the Green Mountains of Vermont, and crafting memorable farm-to-table dining experiences led them to the opening of Michael's on the Hill Restaurant in 2002.

While running the restaurant, Laura and Michael engaged in consulting projects, most notably, their rebranding and transformation of a local failing restaurant into the storied Idletyme Brewing Company, raising revenue by 136% in 2 years.

In September 2023, after 22 successful years, they decided to sell their award-winning restaurant, Michael’s on the Hill, to fully dedicate themselves to restaurant consulting.

Awards and Recognitions

Wine Spectator Award of Excellence
2009-2023

Sustainable Restaurant Award
- Santé Magazine

Best Luxury Seasonal Restaurant
- Northeast LUX Life Magazine’s Restaurant & Bar Awards

Most Outstanding Farm-to-Table
Dining Experience Northeast
- LUX Life Magazine
Restaurant & Bar Awards

Restauranteurs of the Year
-Vermont Chamber

Committee Member :
The White Paper on Responsible Gastronomy, France

Innovative Cuisine Awards
- Santé Magazine

Guest Chef: Disney World International Food & Wine Festival
5 year tenure

Best European Inspired
Farm-to-Table Restaurant
– Vermont LUX Life Magazine
Restaurant & Bar Awards

Best Seasonal Menu Vermont
-Yankee Magazine

Vermont’s First Chef of the Year
-Vermont Chamber

Most Romantic Restaurant in Vermont
- Tripadvisor, MSN.com, and Delish.com

Guest Chef: Holland America Line Culinary Cruises
Caribbean, Australia & Indonesia

Recognized as “Environmental Leaders” as the First Green Restaurant in the Green Mountain State
- Vermont Department of Agriculture

Etc…

Testimonials

  • "Laura and Michael Kloeti were among the first chef/restaurateurs to champion local ingredients...and they've been joined by a handful of other chefs whose restaurants are committed to showcasing Vermont's bounty."

    USA Today

  • “…they brought in Laura and Michael Kloeti…to helm a full rebrand of the restaurant….. The Davises credit them (the Kloetis) with righting the ship and putting Idletyme on course to the profitability and stability it now enjoys.”

    Stowe Guide & Magazine

  • “Approaches all challenges and opportunities with a strong understanding of a clients vision and ensures that ideas and solutions remain tethered to goals that are set, making for a great working relationship that’s productive and collaborative. Leaders in the food and beverage industry require a business mindset…always have their finger on the pulse of trends, are adaptable, creative, consistent…experts in communication and flawless execution.”

    Cafe Owner, Stowe VT

  • “Thank you again for your already outstanding support. Thank you so much for taking the time to come over and really talk with me last summer about (anonymous Vermont Restaurant). You were both very good and helpful and I feel much better being out from under that situation it was super hard…”

    Restaurant Owner, Burlington VT

  • Michael and Laura Kloeti…demonstrate excellence in operating and managing a restaurant… Laura and Michael Kloeti raise the bar in terms of product, reputation, revenue and community engagement. They are icons in a number of different forums, through their restaurant’s leadership in charitable endeavors, environmental stewardship, culinary tourism, and support of local agriculture and the farm-to-table movement.

    -Vermont Chamber