GAYLORD — Phil Gorny, a chef who began his career at age 14, has returned to Northern Michigan to unveil a new menu at Michaywé Tavern Inn The Woods featuring unique comfort food options.
Before moving back home, Gorny honed his skills as an executive chef at a club and worked at several restaurants, including Pumachug and Churchill’s Cigar Bar and Bistro in Detroit. His new menu debuted early December, aimed at bringing locals and newcomers an upscale dining experience.
Phil Gorny started his culinary journey in the kitchen of Bennethum’s Northern Inn where he began as a dishwasher before progressing to a pizza cook and then a sous chef. His passion for cooking was reignited during his time in Detroit, leading him to develop a broader culinary skill set that he has now brought back to his roots in Northern Michigan.
At Michaywé Tavern Inn The Woods, Gorny has introduced a brand new menu that includes dishes not found in other local restaurants. Among these is the Cajun shrimp dish, served in a creamy sauce over jasmine rice, which highlights his goal of creating diverse and appealing food options. He also features a butter and rosemary pork rib eye accompanied by redskin mashed potatoes and seasonal vegetables, aiming for a balance between comfort and sophistication in his offerings.
Gorny emphasizes the importance of quality and authenticity in his cooking, stating, “Everything we do here is homemade. We have nothing out of the bag. Everything. Our desserts, our bread, our buns, everything.” He believes this dedication to homemade food sets Michaywé apart from other eateries in the area, where shortcuts are often taken on ingredients.
The Michaywé Tavern Inn The Woods restaurant is open for dining and patrons are encouraged to come experience Gorny’s new menu, which reflects his culinary journey and commitment to high-quality, homemade food.