Combining classic American cooking with his own Asian/European-inspired technique, Chef Michael of New York’s famed Lowell Hotel on the Upper East Side creates contemporary and sophisticated new American cuisine using the absolute freshest seasonal and regional ingredients available. Indeed, some come from his very own organic half-acre garden which he passionately cultivates at his Long Island home.

It is in his exotic, organic herb and vegetable gardens that Chef finds inspiration for the innovative international seasonal cuisine he prepares, harvesting fresh delicacies he lovingly incorporates into many of his sumptuous Lowell preparations, after making the 40-minute journey with him to The Lowell’s kitchen. Could there be a fresher or a more personal source for organic, healthy and nutritious ingredients? Chef Michael is truly taking a new and sophisticated approach to “farm fresh.”

On an ordinary day, Chef Michael might create Gotham’s most superb Orange-Vanilla Infused French Toast or Exotic Curried Lamb Kababs with Minted Couscous, or even (homegrown) Young Zucchini Blossoms Stuffed With Blue Claw Lump Crab. By creating dynamic, yet classic fare that combines unusual ingredients with timeless techniques, he continues to enhance and expand appreciation for fine cuisine in Manhattan.

Chef’s magnificent weekend brunches spotlight his international experience, with a diverse offering of cuisines from around the world, such as his Asian-inspired Wild Stripe Bass With Kaffir Lime and Lemongrass Broth On A Bed Of Cellophane Noodles and Exotic Southeast Asian Vegetables or the German influences in his Juniper Spiced Venison Loin With Handmade Caraway Potato-Bread Dumplings And Braised Apple Red Cabbage ‘Bavarian style’. Of course, Sunday Brunch is about relaxation and indulgence, and, for this, Chef Michael prepares the American classics with his own innovative touch, such as Eggs Royal Benedict with Shaved Truffle and Sauce Hollandaise. And, the buzz about his Brioche French Toast with Champagne-Peach Compote, is that it is cause for celebration all on its own. If, however, a lighter choice is preferred, the menu also offers a selection of smoothies, fresh fruit options and selections from the Chef’s Health Menu.

The Lowell’s Daily afternoon tea – served in full British regalia in the Pembroke Room and claimed to be among the best in the world according to The Times of London – features the exclusive Lowell Blend tea and chef’s handcrafted preserves and lemon curd, served liberally with fresh scones, delicate tea sandwiches, fresh berries and a tempting selection freshly prepared petit fours. It is so scrumptious in fact, that discerning diners – both Lowell Hotel guests and area residents alike – often ask for a sampling of Chef’s signature Strawberry and Rose Preserve to take home as a reminder of their meals! For guests who do not wish to teetotal, The Lowell’s Royal Tea includes a glass of Champagne, Port, and Sherry.

Chef Michael’s talents have achieved much acclaim. He has made several appearances at the prestigious James Beard House in New York City, and has been recognized in many leading lifestyle and culinary publications worldwide.

Chef Michael has honed his culinary craft since the age of 12. He worked alongside his mother who loved to prepare dishes from her native Germany and his father who baked Scandinavian specialties drawn from his Swedish and Norwegian roots. As a young man he worked in many Asian restaurants, where he experimented with exotic ingredients and flavors. Chef Michael is also influenced by his wife’s roots in the Philippines. These influences – combined with Chef Michael’s travels throughout Europe and the Caribbean – continue to shape his culinary philosophy and unique signature style, which he defines as international cuisine using the freshest ingredients possible, to create simple, yet compelling preparations that allow flavors to take center stage.

In a serene setting on the second floor of The Lowell, The Pembroke Room serves as the ideal backdrop for Chef’s legendary breakfasts, weekend brunches, afternoon teas and cocktails. All meals are regally presented with aristocratic ambiance on hand-painted Washington Pickard china, one of America’s finest china companies. Dining room hours are from 7:00 a.m. to 10:30 a.m. for breakfast, from 12:00 noon to 2:30 p.m. for Saturday and Sunday brunch, and 3:00 p.m. to 6:00 p.m. for afternoon tea. Reservations are recommended

Dine in or go out? Chef Michael makes it a tough decision with his signature in-room dining, a five-star culinary experience in the privacy and comfort of one’s own luxurious suite or room. It feels like a private chef has handcrafted the freshest, organic ingredients into a meal that is personally tailored to your taste and accompanied by the finest china, silver, crystal and linens.

Consistently ranked among the top luxury hotels of the world, The Lowell, New York is centrally located on 63rd Street between Madison and Park Avenues in Manhattan, just steps from the city’s world-class museums and designer boutiques. It offers 47 suites and 25 deluxe rooms, all of which are uniquely decorated with exquisite antique furnishings. Many of the guestrooms, including the recently renovated Penthouse Suite, Garden Suite, and Lowell Suites, feature private terraces as well as wood burning fireplaces.

For reservations and information, please call 800-221-4444 or www.lowellhotel.com.