Our Story
Union Kitchen is a Contemporary American restaurant in the heart of West Hartford Center. Under the leadership of former Chef Tim East, the restaurant has been nominated two years in a row for Best Restaurant: Hartford County by the Connecticut Restaurant Association. Now helmed by Chef Michael Glazier and General Manager Jill Feldman, the restaurant continues to serve an exciting brand of seasonal cooking with an expansive beverage program.
The Food Since taking over the kitchen in October 2024, Head Chef Michael Glazier believes in using what is available at the current time of year and using local produce whenever possible. He likes to bring excitement into his food through spice and sauces.
The Wine Our three-time Wine Spectator award winning wine list focuses on farmers and producers who are committed to quality winemaking often following organic, biodynamic, and sustainable practices. Most importantly, the goal is to showcase wines that are delicious and speak to a sense of place.
The Cocktails Bar Manager MeKayla’s craft cocktail menu leans into an impressive spirit wall that displays over 450 labels. The team is also proud to boast the state’s largest collection of amari and an impressive cellar beer collection.
Meet Our Team
Vish Badami
DIRECTOR OF OPERATIONS
Vish was born with a passion for hospitality despite being the first in his family to venture into the restaurant world. He is most comfortable on the floor of a dining room- talking to guests about exciting wine producers, crafting beverage menus with the bar team and working with the front of house and kitchen team towards a shared vision.
His career has included managing restaurants that have been recognized by the James Beard Foundation (Rasika in Washington DC) and San Pellegrino’s World’s 50 Best (Indian Accent in NYC). After taking a break to get his master’s degree from the Hotel School at Cornell University, Vish moved to his wife’s hometown of West Hartford to be closer to family. Vish is a certified sommelier with the Court of Master Sommeliers and is currently pursuing his advanced certificate.
Michael Glazier
HEAD CHEF
Michael owes his love of cooking to his mother and nana. In his family, they always gathered around food. Some of his oldest and happiest memories are grilling with his father or pa. It felt like a right of passage.
A graduate of CCI, Michael spent time working in Florida before returning home to work for the Max Restaurant Group under Head Chef Scott Miller and then under James Beard semifinalist, Chef Tyler Anderson. At Avert, Michael fell in love with French cooking and technique. Following an old mentor, Michael went to cook at On20. Michael met Jesse Powers at Millwright's and found his style of cooking technically inspiring and endlessly evolving. After the pandemic, he worked as Sous Chef at the Beamhouse in Glastonbury. Michael has an unwavering desire to always move the needle and is excited to use his twenty years of cooking experience back in West Hartford as head chef at Union Kitchen.
In his free time, Michael enjoys playing golf and spending time with his wife Mandy.
Jill Feldman
GENERAL MANAGER
A West Hartford native, Jill grew up in a family of adventurous eaters where food and travel were always at the center of conversation. After graduating with a master’s degree in clinical psychology, Jill paused her doctorate pursuit journey for what she thought would be a brief intermission. She moved to New York City, got a job in a restaurant, and fell in love with serving others. She decided to start a career in hospitality. She has worked in a range of restaurants from small neighborhood spots in Brooklyn to award winning tasting menu restaurants in Manhattan. Jill loves taking care of guests and thrives on human connection. She firmly believes that hospitality comes first and people will always remember how they are treated. After moving back home to be closer to family, Jill joined her husband Vishwas at Union Kitchen as assistant general manager. She is excited to lead the team as Union Kitchen continues to grow.
Dylan Farrell
ASSISTANT GENERAL MANAGER
On a cold fateful February afternoon Dylan marched into Union Kitchen to inquire about a bussing position despite having never worked at a restaurant before, with the only inspiration for him applying being a character who worked as a chef in a book he had just read. After reading about the heart-beating chaos involved in working at a restaurant he knew he found his calling. Vish asked him what his favorite restaurant was in his interview, to which he answered with Shu in West Hartford. Even though Union Kitchen wasn't hiring, Vish hired him almost instantly just based on this answer. The rest is history so to speak.
MeKayla Roy
BAR MANAGER
MeKayla Roy is a Connecticut native who has been fortunate to live all over the world, from Georgia to Ireland. She’s grown up in the world of hospitality and truly loves witnessing what the power of good hospitality can do for people. When she’s not behind our marble, she’s busy training hospitality establishments de-escalation techniques as a partner with the Connecticut Safe Bars chapter. In short, Ms. Roy is 1 part bartender, 2 parts activist, and 3 parts hospitality aficionado, stirred and best enjoyed straight up.
Megan King Dresser
JUNIOR SOMMELIER
Megan has worked in all aspects of the hospitality world and now enjoys her spot as junior sommelier at Union Kitchen. From helping open multiple new restaurants, designing staff training programs, and wine sales consulting, she always found her way back onto the floor of a bustling restaurant. Megan is a Introductory Sommelier with the Court of Masters Sommeliers. You will find her on days off hiking the highest peak in every state with her husband or appreciating a new restaurant. The Nebbiolo grape is her gem in life.
