About The Dining Room
Reservations
Reservations Recommended: (804) 225-5105
Cuisine: Low Country cooking with a regional flair
Hours
Breakfast
M - F: 7:00 - 10:30am
Sat. - Sun.:7:30 - 10:30am
Lunch
M - F: 11:30 - 2:00pm
Sunday Brunch
Champagne Sunday: 11:30 – 2:00pm
Dinner
M - Sat.: 5:30 - 10:00pm
Sun.: 5:30 - 9:00pm
About Executive Chef Michael L. Hall
Chef Michael L. Hall is the Executive Chef for The Dining Room at The Berkeley. The Berkeley Hotel and restaurant are located in downtown Richmond's Shockoe Slip. Chef Hall has been with The Berkeley since 2003 and has since continued to achieve the Four Diamond Award winning status the hotel and restaurant are best known for.
Chef Hall attended the Culinary Institute of America in Hyde Park, NY where he studied Patisserie. In his 20 year career, Chef Hall's unique Country-French style has since incorporated more baking methods into his cooking technique. Hall prefers using the simplest of ingredients to enhance the flavor of his cooking instead of trying to change or take away from its natural flavors.
Chef Hall is the recipient of numerous Culinary Awards for superior creation including First Place prize in the culinary Competition Mushroom and Wine Festival 96' and 97'. A Four Star review was received in 95' and 96' from the Richmond Times Dispatch for his work at None Such Place. Richmond Magazine awarded Chef Hall in 02' for "Most Creative Dish", 03' for "Dish of the Year" and in 04' was again one of the winners for "Dish of the Year" competition. Most recently in 2006 Chef was selected as a finalist in the Channel 8 "Desperate Housewives" competition, the March of Dimes "Dish of the Year" and "Outstanding Presentation." Hall has received many other awards and accomplishments in between, maintaining the AAA Four Diamond Award from 2003 to present being one of them.
Hall has a cooking segment on channel 8 where he prepares items weekly for viewers. He is on the board of members for the "Chaine de Rotisseure" as well as J. Sargent Reynolds, and is involved with the Richmond Bridal Association. Community involvement is also a strong area of importance for Chef Hall. Meals on Wheels, March of Dimes, Heart Association, and A.S.K. are some of his most active charities of choice to name a few.
In his career Chef Hall has served as Executive Pastry Chef and Executive Sous Chef for The Butlery Ltd., served as the Recipe Development Chef for Ukrop's, and worked with Joe's Market as the Executive Chef and Assistant Manager. Hall was also the Executive Chef as well as Owner of None Such Place and The Vine Restaurant.
