Nestled in the heart of Hessel, Michigan, the Les Cheneaux Culinary School is a hidden gem for foodies and aspiring chefs.
The school was established after residents of the Les Cheneaux Islands expressed desire for a dining experience that combined chef-driven cuisine with a warm, inviting atmosphere. Their vision came to life in 2014 when they recruited Chef Zach Schroeder, who was eager to return to his family roots in the Eastern Upper Peninsula.
Now in its 11th year, the school has graduated nearly 100 students through its culinary arts certificate program and welcomed countless guests to its seasonal summer restaurant.
The year-long program offers hands-on training in a professional restaurant setting. Each 8 a.m. – 4 p.m. day begins with classroom instruction, followed by practical experience in the kitchen. The academic year starts in September and runs through May, with students transitioning into a three-month internship in the school’s summer restaurant beginning in June.
Award-winning chef Zach Schroeder is the Les Cheneaux Culinary School’s Executive Director and Head Chef. With over 20 years of experience in fine-dining establishments across Michigan, Zach’s leadership has shaped the school’s focus on sustainability and farm-to-table dining.Students learn in a professional, real-world environment designed to prepare them for future careers. The classroom instruction, combined with hands-on application, prepares them for excellence in culinary arts, hospitality and the business operations of running a restaurant. Pictured: Harrison and Logan blanch asparagus to serve with steak au poivre.The Les Cheneaux Culinary School emphasizes farm-to-table sustainability by sourcing local ingredients from about 15 EUP and Northern Michigan farms whenever possible. Students gain experience with seasonal produce, often harvesting herbs from local gardens. In the fall, they preserve and pickle fresh produce to use throughout the winter months. Pictured: Abigail makes sticky toffee pudding.With class sizes typically ranging from 10 to 15 students, each cohort benefits from personalized, hands-on instruction. The comprehensive curriculum covers everything from butchery and pasta making to seafood, breads, desserts and beverages, preparing graduates for a wide range of careers in the culinary industry. Pictured: Kathy makes sourdough bread.The school welcomes students of all ages - whether they’re pursuing a culinary career, making a career change, or simply interested in learning to prepare nutritious, flavorful meals for family and friends. Some students even return for the following summer to serve as mentors in the restaurant, assisting other students while earning a comfortable industry wage. Pictured: Daniel fills blackened shallot tortellini with morel mushroom.In May, students showcased their skills by preparing a seasonal dinner complete with wine pairings. The multicourse menu featured oysters on the half shell with wild leek granita, sea island red pea hummus, blackened shallot tortellini, steak au poivre, sticky toffee pudding and a rhubarb beverage. This event offered guests a preview of the students’ culinary training and gave students experience ahead of the restaurant’s official opening in June. Pictured: Steak au poivre with asparagusAt Les Cheneaux Culinary School, a passion for food shapes futures - one locally sourced dish at a time. Graduates leave with the skills and confidence to thrive, whether leading fine-dining kitchens, serving as sous-chefs, or launching their own restaurant or food truck. Pictured: Josephine blends sea island red pea hummus.During the summer, the restaurant welcomes around 100 guests each evening. The boathouse-themed dining space offers a relaxed and inviting atmosphere where guests can enjoy fresh, flavorful new American-style cuisine. The restaurant’s success helps keep tuition affordable for students.
For more information about Les Cheneaux Culinary School or to book a dining reservation (June 13 - August 31), visit lcculinary.org.
