The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five

years with a minimum of two years in Maryland by January 1, 2007.

~  Chef Michael Gettier ~  

Many Antrim 1844 diners know Executive Chef Michael Gettier from dining at his previous restaurants, The Orchard Inn in Towson and M. Gettier in Fells Point, or from The Conservatory at the Peabody Court Hotel in Mount Vernon. Trained at Ecole de Cuisine LaVarenne in Paris in 1983, he worked in restaurants in Paris and Italy throughout the 1980s.

In 1990 Chef Gettier was recognized as one of the Leading Hotel Chefs in America by the James Beard Society and was the first Maryland chef to be invited to cook at the James Beard House in New York. He was subsequently invited to do two more dinners at the James Beard house. Chef Gettier was also the first culinary professional to be invited to join the International Wine & Food Society of Maryland.

Chef Gettier’s contemporary French cuisine has been served for the past five years at Antrim 1844 in
Taneytown, Maryland.

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