The Gray Goose
A casual atmosphere with lakeside views serving upscale American cuisine. Several individual dining rooms give you an intimate experience.
Come grab a drink at our beautiful, rustic bar. Enjoy your favorite sporting event while taking in the view and atmosphere.
Our menu features American Classics with an upscale twist. We aim to pull inspiration from regions all across the globe.
Our friendly staff are here to provide great service while making you feel like part of our family!
Owner, Michelle Kent
Michelle’s work wasn’t just a renovation; it was a total recharacterization. She took a heavy, traditional building and gave it “breath” and light. The result is a venue that feels rooted in Ligonier’s history, while standing as a modern example of lakeside elegance.
The transformation of the former Colonel Inn into The Gray Goose was a structural overhaul that shifted the building’s identity from a traditional, enclosed roadside inn to an open, light-filled culinary destination. Michelle Kent’s renovation focused on “opening up” the space to its natural surroundings while modernizing the layout for a more intimate dining experience.
Executive Chef, Patrick Lacey
Chef Patrick Lacey’s culinary journey began with the rhythmic toss of dough at a local pizza shop—a teenage job that unknowingly set the foundation for a lifelong career. His natural leadership quickly moved him into management, but it was behind the line where he discovered his true calling. To formalize his passion, Chef Patrick attended the Culinary Arts program at Westmoreland County Community College (WCCC), where he graduated alongside his longtime colleague and current Sous Chef, Pat Fontana.
Patrick’s professional philosophy was forged during a definitive apprenticeship at Out of the Fire Café in Donegal, PA. Rising through the ranks from dishwasher to Sous Chef, he mastered every facet of the kitchen, gaining a deep respect for the discipline required at every station. Today, as the Executive Chef of The Gray Goose, Patrick has utilized that rigorous experience to transform our culinary palette. By blending technical precision with a soulful approach to seasonal flavors, he has been the driving force behind the elevated dining experience that defines our success today.
Executive Chef Patrick Lacey is the craftsman behind the plate. His role is central to the restaurant’s identity as an “elevated American” destination. Chef Patrick’s approach is rooted in seasonal integrity. Rather than a static menu, he curates dishes that reflect the freshest products available at any given time.
Chef Patrick maintains a kitchen culture that emphasizes teamwork and hospitality. A hallmark of his style is the inclusion of global influences. You might see a classic American protein paired with a Japanese-inspired glaze, a Mediterranean reduction, or French-style butchery. While his techniques are sophisticated, his goal is to keep the food approachable and comforting—ensuring that the meal complements the cozy, lakeside setting rather than distracting from it.
Sous Chef, Pat Fontana
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