Belden House & Mews, the award-winning, design-forward hotel in Litchfield, CT, is thrilled to announce the appointment of Vincent Gilberti as Culinary Director, taking the helm of the property’s daily dining offerings. Serving as Executive Chef since 2023 for Troutbeck – Belden House’s sister property located 35-minutes west – Gilberti’s appointment marks an expanded role where he will lead culinary for both high-touch, MICHELIN Key properties. VINCENT GILBERTI ANNOUNCEMENT -…
Gilberti’s menu at Belden celebrates respect for the Litchfield County region — its produce and farmers — and care for the environment. Gilberti’s generous, healthful, and vibrant menus at Belden are impeccably sourced from Litchfield County producers, emblematic of the food ethos that’s garnered such a loyal following over his last three years at Troutbeck. Drawing on his passion for whole-animal butchery and traditional Italian culinary principles, Gilberti works with local purveyors including Arethusa Farm, Townes Farm, The Cow’s Coop, Hungry Reaper, and Moromi to present an elegant and plentiful seasonally driven menu.
The Dining Room at Belden House & Mews benefits from Gilberti’s appointment as he redefines the year-old property’s menu with his unfussy, abundant and deeply satisfying dishes. Evolving with harvests, stand out dishes already include Gilberti’s Radicchio and Red Endive Salad with Maple Banyuls Vinaigrette, Apple & Almond; Ricotta Agnolotti with Chanterelle, Corn & Parmesan; Miso-Glazed Black Cod with Cranberry Beans, Aji Dulce & Garleek; and Grilled Beef Strip Loin with Salsa Rossa & Summer Squash.
Over the last three years as Troutbeck’s Executive Chef, Gilberti’s culinary program has garnered accolades and loyal patrons, particularly for community favorite, Monday Pasta Nights, an approachably priced 3-course prix fixe meal featuring pastas house-made from scratch ($45 per person plus tax), and Whole Roast Chicken Dinners, a bountiful 2-course meal that easily feeds four adults for a set price of $100, offered midweek only. Gilberti’s local-minded approach is bound to entice the locals and to be a boon to the dining offerings in Litchfield. VINCENT GILBERTI ANNOUNCEMENT -…
Before becoming Troutbeck’s Executive Chef, Gilberti served as Troutbeck’s Chef de Cuisine under Gabe McMackin, formerly of MICHELIN-starred Brooklyn restaurant, The Finch, where they worked together. In 2022, Gilberti moved to San Francisco to cook at MICHELIN-starred Californian-Italian restaurant SPQR, where he crafted fresh, handmade pasta daily. Earlier in his career, Gilberti cooked at Keith McNally’s Pulino’s, before joining modern American eatery Dover in Brooklyn, where he worked his way up to Executive Sous Chef, and then went on to open Battersby with chef Walker Stern. A Hudson-Valley native, Gilberti was drawn back to the region to reconnect with nature and be closer to the incredible farms and local purveyors of the region.
Gilberti is thrilled to expand his role and looks forward to bringing a fresh perspective to Belden House’s culinary program, while honoring the elegant yet approachable celebration of food that has come to define its menus.
