Litchfield, Conn.— The award-winning hotel Belden House & Mews has announced the appointment of Vincent Gilberti as Culinary Director, taking the helm of the property’s daily dining offerings. Expanding his current role as Executive Chef at Troutbeck, Chef Gilberti will oversee the culinary direction for the exceptional sister properties Troutbeck and Belden House & Mews.
Gilberti’s appointment marks an expanded role where he will lead culinary for both MICHELIN Key properties. Gilberti’s menu at Belden & Mews celebrates respect for the Litchfield County region and its produce and farmers. His generous, healthful, and vibrant menus are impeccably sourced from Litchfield County producers, emblematic of the food ethos that’s garnered such a loyal following over his 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.
Seasonal dish created by Vincent Gilberti. Courtesy of Belden House & Mews.
Seasonal dish created by Vincent Gilberti. Courtesy of Belden House & Mews.
Gilberti is redefining the 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.
Vincent Gilberti. Courtesy of Belden House & Mews.
Before becoming Troutbeck’s Executive Chef, Gilberti served as Troutbeck’s Chef de Cuisine under Gabe McMackin, formerly of MICHELIN-starred Brooklyn, N.Y. restaurant, The Finch, where they worked together. In 2022, Gilberti moved to San Francisco, Calif. 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, N.Y. 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.
Over the last three years as Troutbeck’s Executive Chef, Gilberti’s culinary program has garnered accolades for his Monday Pasta Nights, a priced 3-course prix fixe meal featuring pastas house-made from scratch; as well as his weeknight Whole Roast Chicken Dinners, a bountiful two-course meal for four adults. Gilberti is thrilled to bring his fresh perspective to Belden House’s culinary program, while honoring the elegant yet approachable celebration of food that has come to define its menus.
Belden House & Mews is located at 31 North Street in Litchfield, Conn. Reservations and more information can be found online.
Dining and Cooking