SPECIALS & DEALS

  • WOMP Wine Dinner April 18

    WOMP Wine Dinner
    April 18

    Tickets$68
    Learn More
  • $50 Spring Spa Days

    $50 Spring Spa Days
    Ends April 5

    Only$50
    Learn More
  • Easter Brunch

    Spring Break and
    Easter Activities

    April3-5
    LEARN MORE

Grand Traverse Resort & Spa

800-236-1577

  • Winter
  • Spring
  • Summer
  • Fall

Choose Your Season

Winter Activities

  • Snowmobiling
  • Snowshoeing
  • Ice Skating
  • Skiing & Snowboarding
  • Cross Country Skiing
  • Indoor Water Playground
  • Winter Microbrew Festival
  • Indoor Golf

Spring Activities

  • Sunday Brunch in Aerie Restaurant
  • Traverse City Hunting & Fishing Expo
  • Spring Sip 'n Savor Wine Event
  • Bayshore Marathon
  • Old Mission Blossom Days Wine Event
  • Traverse City Shopping Spree
  • Self-Guided Foodie Tour
  • Dennos Museum Center
  • Indoor Tennis
  • Gaming at Turtle Creek Casino

Summer Activities

  • Swimming at the Beach Club
  • Visit Sleeping Bear Dunes
  • Elk Rapids Harbor Days
  • Watersport Rentals at the Beach Club
  • 54-Holes of Championship Golf
  • Ice cream at Dylan's Candy Bar
  • Summer Microbrew Festival
  • Fishing
  • National Cherry Festival
  • Traverse City Film Festival

Fall Activities

  • Scenic Fall Golf
  • Detroit Red Wings Training Camp
  • Fall Tennis
  • Bike the TART Trail
  • Take a Spa-cation
  • Microbrew Tour
  • Group Wine Tour
  • Iceman Cometh Mountain Bike Race
  • Fall Color Tour
  • Sunset Dining in Aerie

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Meet the Chef

It may taste like magic but it takes a talented team to create the mouthwatering dishes served up every night at Aerie Restaurant and Lounge. Meet the team that creates the culinary masterpieces.

Bill Matthews

Director of Culinary Bill Mathews

In Memoriam -

On Monday, March 16, 2015 our beloved Director of Culinary - Chef Bill Matthews passed away unexpectedly. We were shocked and saddened by the news and he surely will be missed by one and all.

Chef Bill will be remembered as good leader, mentor, friend, and more. He was a versatile chef, an avid golfer, and a passionate outdoorsman.

Chef Bill, who had more than 25 years of culinary experience, oversaw all Resort culinary operations, kitchens, more than 30 chefs and cooks year-round, and up to 50 in summer.

Chef Bill grew into his culinary career with his family. He was co-owner (with his parents) and Chef de Cuisine at Roma’s on the Lake in Torch Lake, Mich. from 1984 to 1998.

He joined Grand Traverse Resort and Spa in 2000 and worked his way up through the ranks as Line Cook, Culinary Supervisor, Sous Chef, Executive Sous Chef, then was named Director of Culinary in 2013 - a position formerly known as Executive Chef.

He received Michigan Lodging & Tourism’s 2007 Culinary Star of the Industry Award during the 2008 Pure Michigan Governor’s Conference on Tourism.

Meet the Team

Chef Nick

Nick Battista 

Aerie Sous Chef

Chef Nick Battista was born and raised in Traverse City.  He graduated from the Great Lakes Culinary Institute in 2005, and continued his education at the Greenbrier Resort in White Sulphur Springs West Virginia as a Culinary Apprentice until 2008. 

 Then he relocated to Las Vegas Nevada to be a Chef de Partie at Restaurant Charlie, a Charlie Trotter restaurant and also a Michelin-starred restaurant at The Palazzo. After the restaurants abrupt closure, Nick found his way to Seattle, to open and to be the Sous Chef of Hitchcock, a farm to table restaurant on Bainbridge Island. Hearing about its forthcoming closure, Nick returned to Charlie Trotter’s kitchen at Chef Trotter’s flagship restaurant in Chicago as a Chef de Partie, a Michelin two-star restaurant, where he was responsible for all of the fish cookery.

 Following the celebrated restaurant’s closure, Nick made his way to Portland, Maine and became the Executive Sous Chef at Five Fifty-Five restaurant.  After two seasons in Maine, Nick decided to return home.

 As Aerie Sous Chef, he is the top chef at Aerie Restaurant & Lounge.


Mark Hamper

Resort Chef

Resort Chef Mark Hamper joined Grand Traverse Resort and Spa in June 2013. Chef Hamper has over 20 years of culinary experience. He is a 1991 graduate of the Culinary Institute of America in Hyde Park, N.Y.  Highlights of his experience include working as Chef De Partie at the five-diamond Four Seasons Hotel in New York and Maui, and as Banquet Chef at the 4,000-room Luxor Hotel and Casino in Las Vegas, N.V. Chef Hamper was voted Las Vegas Banquet Chef of the Year in 2002 by the Quality Institute International.  At Grand Traverse Resort and Spa, Chef Mark’s talent and versatility allows him to step into any of the Resort’s kitchens, wherever and whenever needed.


Larry Steffes

Banquet Chef

Banquet Chef Larry Steffes has worked at the Resort in various culinary capacities since 2005 and is currently Banquet Sous Chef, a position he was promoted to in 2007. Chef Steffes is a 2002 graduate of the Great Lakes Culinary Institute in Traverse City, Mich.  He  oversees the day-to-day operations in the Tower Kitchen where banquet meals are prepared for events like the 1,000+ attendee Traverse City Area Chamber of Commerce annual meeting and dinner.


Stephanie Elwell

Pastry Chef

Pastry Chef Stephanie Elwell joined Grand Traverse Resort and Spa in September 2013.  Chef Stephanie’s specialty is cakes of all kinds, especially birthday and wedding cakes. Chef Stephanie graduated with honors in 2009 from Le Cordon Bleu in Dallas, Texas.  Her experience includes operating her own successful business, Penny’s Cakes in Dallas, Texas and work at the Game Creek Club and The Arrabelle in Vail, Colo.


Dennis Wagner

Saucier

Saucier Dennis Wagner, who has worked at the Resort intermittently for over 10 years, most recently returned to the Resort in 2011.  In addition to Saucier, he also works as the Resort’s Butcher.  He won top honors during the Soup'r Bowl Competition at the 2012 and 2013 Traverse City Winter Comedy Arts Festival for his Chicken Chipotle Soup. Dennis also received First Place for his Vegetarian Chili in the 2015 Downtown Traverse City Chili Cookoff.


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