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About Aboyer

Aboyer (ab-wah-yay) meaning: To Bark! is a contemporary American-French restaurant pushing the boundaries of classic cuisine. Pulling from influences all over the world, Aboyer reconfigures classic dishes, but is still firmly planted in classic method and technique, never forgetting where we came from.


Chef Michael Lachowicz began cooking professionally at age 12 as an entry level cook at local establishments until he graduated high school and went off to the Culinary Institute of America in Hyde Park NY. While at CIA, Michael found his way to Maxime's Restaurant Francais in Granite Springs NY. After 3 years at Maxime's it was time to come home for a bit and he landed at Le Francais in Wheeling Illinois, where he worked under famed Chefs Jean Banchet and later Roland Licionni. After 3 years at Le Francais, Michael was off to France to work in Lyon at the Michelin-starred, Restaurant Pierre Orsi. Upon his return to the states Michael did 2 year stints at Cafe Provencal in Evanston, Illinois, Cafe La Cave in DesPlaines and later took over the chef position at an area golf club to find his investors. After doing so, Michael opened Les Deux Gros in Glen Ellyn followed by taking over as chef/partner at Le Francais before opening Restaurant Michael in Winnetka in 2005. In 2016 Michael flipped the property and created Aboyer as a compliment to the more complex George Trois.