Letter from the Owner

I have been a resident of the Tri-Cities for 39 years. Since Arriving in 1979, I have seen tremendous growth in this area. Wanting to be a part of that, I decided to purchase what had been Thomas O’Neill Winery. We have been under construction for the past two tears and have produced the most beautiful building in the Tri-Cities.

My early motivation was to showcase my extremely talented children. I have fifteen children and they are my most valued treasures.

My second motivation was to give the community something needed and deserved - a place where wonderful food and great entertainment can be enjoyed in a welcoming atmosphere.

I want to acknowledge the awesome team I have been blessed with and wish to thank from the bottom of my heart:

  • Jason Archibald architect, for his incredible design and engineering, and guidance throughout.
  • Cliff Thorne, CTC for the excellent job executing the vision and design and building the space we all imagined. Thank you for always being available and ready to problem solve.
  • Virginia Pitts designer, for the very beautiful restaurant, lounge, bar area, and private party room with amazing decor and art work in every room adding so much to the enjoyment of the space
  • Charlotte Delarue designer, for her thoughtful approach to the branding of the restaurant and event center with her logo and menu designs.


And to my manager, chef, and all who inhabit the restaurant daily so as to give a personal touch of elegance to all who walk through our doors, I am eternally grateful and excited to be a part of it all.

Thank you all truly for helping make a dream come true. I look forward to aiding in helping countless others realize their dreams with this important, brand new venue in the Tri-Cities.

- Michele Abrams




Letter from the Chef

Food has always been a huge part of my life, but my calling to prepare it came later in life. Growing up, food always brought my family and friends together. Some of my earliest and fondest memories are of days when my mother’s family would gather around a big table of masa and spend the day making tamales, or when my father’s family would come together for our annual fish fry. No matter the reason we came together, when it was time to cook or to eat, a feeling of joy and happiness clearly filled all who were there.

When I first entered the culinary profession, I had the privilege to work with other like-minded chefs eager to nurture my need to explore cooking more deeply. They helped to teach me various methods, enhanced my food presentation creativity, and encouraged me to propel my culinary excellence. Most importantly they helped reinforce the reason I loved being in the kitchen: to bring people together over a meal. Ultimately, that reckoning has led to a refinement in everything that I do and instills a fresh lens for fine dining.

I’m passionate about food and what it can do and am delighted to be executive chef at At Michele’s. Everyday I look forward to entering the space designed to evoke that same feeling of joy and happiness that I felt at my family tables. I take pride in working with my community to find the best locally sourced ingredients that inspire our seasonal menu. I can’t wait to share our food with you. Cheers to creating new experiences together here at At Michele’s.

- Logan Carr