Mike Trudeau was introduced to the food service industry in a way that would prove to be a sign of things to come. At the age of thirteen he was asked to come to work at a country inn owned by family because they were short of help and anyone would be a welcomed helping hand even an inexperienced thirteen year old. This would prove to be the way it would work for much of my apprenticeship at the inn. When the pantry was short staffed you learned to work the station, when the baker missed work you learned how to bake, when you needed steaks or fish you would learn to cut them. By the age of sixteen he was working all stations in the kitchen and beginning to realize that this was the career for him. When the time came for a formal education the only option was the best culinary school in the country, The Culinary Institute of America. After graduating with high honors in April 1996 Chef Mike Trudeau traveled to California to attend classes at the Culinary Institute of America’s Greystone campus and to pursue several job opportunities in California. After finishing the classes he was offered the position of the Executive Chef at a private golf club on the east coast which he had worked at as part of the C.I.A externship program. After three years as the Executive Chef of the private club Chef Trudeau left the club to become co-owner and Executive Chef of Matteo Restaurant, Bakery, and To Go. Chef Trudeau along with his business partner developed every aspect of the 65 seat fine dining restaurant, 20 seat casual café, full in-house bakery, and full service on and off site catering company. After five years of great growth and success the restaurant was sold and Chef Trudeau returned the to the club industry. In the spring of 2005 Chef Trudeau returned to the family run inn and worked hard to elevate the level of both food and service. This hard work earned him several dining recognitions along with being featured cooking for news channel 8. In October of 2007. Chef Trudeau was hired as The Executive Chef of the Floodtide Restaurant at The Inn at Mystic. Chef Trudeau continued the Fine dining tradition of the Floodtide Restaurant and elevated the dining experience to the next level. The Floodtide restaurant features all natural and organic meats, vegetables, and artisan products which are also raised or farmed locally whenever possible. In the Spring of 2008 Chef Trudeau was hired as The Executive Chef of the Southbury Crowne plaza hotel where he revamped there food service operation creating new menus for all the outlets with a focus on seasonal products and current culinary trends. In the Fall of 2009 Chef Trudeau joined Executive Cuisine located at 12 Elm Street New Milford Ct. Chef Trudeau was in charge of all aspects of Executive Cuisine including in-flight catering operation and as well as its full service off premise catering company and gourmet takeout store. Executive Cuisine specializes in all aspects of off premise catering from pick up catering to fully staffed elegant events. In the spring of 2013 Chef Trudeau returned to the Curtis House Inn. Chef Trudeau oversees all foodservice operations for the inn including the 150 seat restaurant, 80 seat casual pub, and all banquet and catered events.
For Dining, Guest Rooms, or Catering please call us at 203.263.2101
Our Dining Hours
Hours subject to change for holidays and some other occassions
In The Inn
Friday and Saturday Dinner
Sunday Brunch 10am-1pm
Sunday Dinner 12pm-8pm
In The Pub
Thursday Trivia 7pm
Guest room reservations made online may have a higher rate due to commission fees. Calling us directly always guarantees the best possible rate.