EDITOR'S NOTE: This story has been corrected to reflect that Troutbeck is currently closed to the public.

An award-winning restaurant in the Hudson Valley is currently open to hotel guests, members and their vaccinated guests after being reopened for the first time since the start of the COVID-19 pandemic.

Michelin-star chef Gabe McMackin and the crew at Troutbeck are cooking up seasonal dishes for a larger number of guests.

Troutbeck was named one of Esquire's Best New Restaurants in America, 2020.

After taking extra precautions, management decided to reopen the doors in November before a recent case surge led to closing to the public at large.

“Central to what we're trying to do and offer people, and in particular our employees and team members, is an environment that we can make as comfortable and as safe as possible,” Troutbeck managing partner Anthony Champalimaud said.

The path to reopening took dedication.

The restaurant installed a medical-grade HEPA/UV filtration system. All staff members are fully vaccinated, and guests must show proof of vaccination or a negative COVID test taken within 72 hours prior to arriving. Staff and guests are required to wear a mask in all public spaces and within six feet of others in outdoor areas.

McMackin says seeing new faces dine at Troutbeck with regulars is the important part about reopening to everyone.

“What I like most is being able to build new relationships with people. I think we really value all of the relationships we have with our guests,” he said.

Managers at Troutbeck waited to initially reopen not only to make sure they could keep everyone safe, but like many other restaurants, they had trouble finding employees. According to the National Restaurant Association, 78% of restaurant owners across the U.S. report they don’t have enough employees to support customer demand.

Over time, Troutbeck hired additional people. All are fully vaccinated and will receive booster shots as soon as possible, per the restaurant.

“I think it's wonderful to be, wonderful in so many ways to be on property to be able to do this. And to be able to welcome people is a real pleasure,” McMackin said.