Chef Markus Glocker is a dynamic, inventive chef who personifies hospitality. Born in Austria, he grew-up working in family hotels, where his appreciation for the culinary arts became a passion. He embraced the discipline of cooking, and excelled in top kitchens internationally, learning from distinguished chefs such as Charlie Trotter and Gordon Ramsay. Glocker’s Modern European cooking crystalizes with hearty, inventive cuisine guided by an ingredient-focused, pure culinary ethic , creating seasonal dishes of elevated refinement, all delivered with disarming, unfussy simplicity. It’s all about flavor: simple but elegant classic flavors with new techniques. Fashioned with what New York Times critic Pete Wells calls “ a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, and pair brilliantly with Bâtard’s Burgundy-focused wine program, elevating and enhancing each dish.