Executive Chef Lionel Haeberle is the maestro of the menu at
both restaurants in downtown Gilroy’s Old City Hall. Born in Alsace
in northern France, Haeberle started culinary school in his
hometown at the age of 16.
Executive Chef Lionel Haeberle is the maestro of the menu at both restaurants in downtown Gilroy’s Old City Hall. Born in Alsace in northern France, Haeberle started culinary school in his hometown at the age of 16.
“I always liked to cook,” he says in his gracious French accent. “My mother cooked really well, and she gave me that passion.”
He learned from the best French chefs, including Paul Bocuse and Alain Docase, rated as two of the top 20 chefs in the world. To further his education, Haeberle likes to travel around the world and gather inspiring culinary ideas from other cultures. Last year, he entered a cooking competition in the Caribbean. He created a first-prize winning dish using island fruit.
For several years, he worked in Carmel Valley at the restaurant at the Stone Pine Hotel, a five-star resort where he served movie stars and millionaires.
Now at the tender age of 24, he’s in charge of the kitchen of the Clocktower and the Courtyard Grill restaurants at Old City Hall.
He emphasizes the use of natural ingredients in everything he serves to guests. He especially likes to use freshly-picked produce from the South Valley’s farms.
Haeberle has designed a menu with something appealing to everyone. High quality grilled filet mignon rossini, bouchée a la reine, and roasted rack of lamb are currently some of the most popular choices of entrees at the Clocktower.
He occasionally flies in delectable Sander fish from France. “We were the only ones in California to serve it,” he says. “Here in Gilroy!”
For diners after a more casual eating experience, Haeberle serves wood-baked pizzas and juicy burgers at the Courtyard Grill. Every month, he changes the menu at both restaurants to give returning diners a totally new experience. When he gets a chance, he steps out of the kitchen and into the dining areas to chat with the people enjoying his fine cuisine.
“I go all the time to the customers and talk with them about their meals,” he says.
“I want to make sure they are happy with what they ordered.”
• For recipes see Your Gormet Cooking Lesson with Lionel Haeberle.
