What Are You Looking FOr?

Much like in your home, the kitchen, along with quality food, is the heart of Laurel Manor. The spark that lit the fire of Laurel Manor opening was the desire to have restaurant quality food at large gatherings by the patrons of John & Lina Del Signore’s well-loved Fonte D’amore restaurant. When plans were being created to build our venue, the kitchen was designed first, and the ballrooms were built around it. Our 23,000 square feet of ballrooms are supported by our 15,000 square foot kitchen, giving us the capabilities to serve up to 6 events in one evening, as well as 1200 guests for one event.

Executive Chef Gregory Vitale

Our Executive Chef, Gregory Viltale, started his career in the kitchen when he was 13 working as a dishwasher at Grosse Pointe Yacht Club. There, his love of cooking progressed and he worked his way up to Sous Chef at the age of 21 while attending Schoolcraft College’s renowned Culinary Arts program. Following his graduation, he was asked to travel down to Florida for an Executive Chef position at another Yacht Club by a former General Manager of Grosse Pointe. After a few years of cultivating his skill set, the Chef and his wife returned home to Michigan to be closer to Family. Once back in his home state, he accepted the Executive Chef role at the brand new Laurel Manor Banquet & Conference Center in 1989 where he’s been serving excellence for well over 30 years.

Chef Gregory Vitale and his team can be found on any given day rolling out freshly made pasta for our signature dish; Tronchetto lasagna, blending ingredients for our homemade salad dressings, or carefully trimming beef tenderloin to ensure a perfect cut for a gourmet filet mignon. The love that you put into hosting dinner for your family, is the same that our Chef puts into preparing meals for our clients, the only difference, Chef Vitale’s family for the night can be 1000 or more guests.