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COMPANY’S COMING TO DINNER!
April 25 – 29

For the first time, Hour Detroit magazine is pairing up local chefs with guest stars from around the country for the ultimate culinary collaboration at Savor Detroit.

Tickets go on sale February 22

#SavorDetroit on Instagram

Featured Chefs

  • Brendon Edwards<span style="display: none;"> – </span><br /><span class="port-rest">Standby</span>

    Brendon Edwards
    Standby

    A native of Michigan, Brendon Edwards bears a love of the seasoned state. Curious, inquisitive, and knowledge driven, he has traveled from the Midwest to Mexico to Japan and back, cooking in some of the finest kitchens and honing his techniques alongside dedicated chefs. He’s no stranger to Savor Detroit, having helped in four of […]

  • Luciano Del Signore<span style="display: none;"> – </span><br /><span class="port-rest">Bacco Ristorante</span>

    Luciano Del Signore
    Bacco Ristorante

    Like many chefs Luciano del Signore always had a love affair with food even from an early age. And like many chefs Luciano followed a path to culinary success characterized by countless hours in the kitchen, a tireless work ethic and insatiable desire to learn. Born in Garden City, Michigan to immigrant parents from the […]

  • Doug Hewitt<span style="display: none;"> – </span><br /><span class="port-rest">Chartreuse Kitchen & Cocktails</span>

    Doug Hewitt
    Chartreuse Kitchen & Cocktails

    A Michigan native, Doug Hewitt is the executive chef at Chartreuse Kitchen & Cocktails, located next to the Detroit Institute of Arts in the Midtown area of Detroit. Hewitt first found himself working in the kitchen at age 14, and he credits those early years of experience for sparking his interest in attending culinary school […]

  • George Pagonis<span style="display: none;"> – </span><br /><span class="port-rest">Kapnos & Kapnos Taverna</span>

    George Pagonis
    Kapnos & Kapnos Taverna

    George Pagonis, a finalist on Season 12 of Bravo’s Top Chef, is executive chef and partner at Mike Isabella’s regional Greek restaurants, Kapnos and Kapnos Taverna. Washington, D.C.’s Kapnos put inland Greek cuisine, including daily whole animal roasting, on the map in the nation’s capital when it opened in 2013. Kapnos Taverna expanded the brand to […]

  • Andy Hollyday<span style="display: none;"> – </span><br /><span class="port-rest">Selden Standard</span>

    Andy Hollyday
    Selden Standard

    Executive Chef/Partner in the upcoming Detroit restaurant Selden Standard, Andy Hollyday began his career twenty years ago cooking at small family restaurant in his hometown of Toledo. Most recently, he served as Executive Chef of Michael Symon’s Roast where he was named best chef, 2012, in Hour Detroit. Prior to Roast, Hollyday cooked at the […]

  • James Rigato<span style="display: none;"> – </span><br /><span class="port-rest">Mabel Gray / The Root Restaurant and Bar</span>

    James Rigato
    Mabel Gray / The Root Restaurant and Bar

    James Rigato is the chef/owner of Mabel Gray in Hazel Park and chef/partner of The Root Restaurant & Bar in White Lake, Michigan. A Howell, Michigan native and Schoolcraft College graduate, his philosophy on cooking stems from a lifelong love of food and an appreciation for the diverse agricultural area in which he was raised. […]

  • Mei Lin<span style="display: none;"> – </span><br /><span class="port-rest">Bravo’s Top Chef</span>

    Mei Lin
    Bravo’s Top Chef

    Born in China, Mei Lin and her family immigrated to the United States when she was 3 months old. Her family planted roots in Dearborn, and Lin grew up working alongside her father at their restaurant. There she learned the fundamentals of being a well-rounded cook and how to run a restaurant. She cut her […]

  • Paul Virant<span style="display: none;"> – </span><br /><span class="port-rest">Vie and Perennial Virant</span>

    Paul Virant
    Vie and Perennial Virant

    Since opening his flagship restaurant Vie in Western Springs, IL, in 2004, Chef Paul Virant has risen to nationwide acclaim for his contemporary Midwestern cuisine that emphasizes innovative canned and preserved ingredients. His philosophy of local, seasonal eating stems from techniques he learned on his family’s farm in Missouri that continue to spark his creativity […]

  • Rich Rosendale<span style="display: none;"> – </span><br /><span class="port-rest">Rosendale Collective</span>

    Rich Rosendale
    Rosendale Collective

    Rich Rosendale’s style of cuisine reflects his experiences from his childhood growing up in Pennsylvania to his worldly experiences competing against some of the top chefs around the globe. Chef Rosendale’s origins in cooking were nurtured and influenced at an early age by his Italian and German grandmothers. From the front porch of his grandma’s […]

  • Thomas Lents<span style="display: none;"> – </span><br /><span class="port-rest">Sixteen Restaurant</span>

    Thomas Lents
    Sixteen Restaurant

    A Michigan native, Thomas Lents has traveled near and far to work at several acclaimed kitchens in the United States and abroad. He presents innovative menu programming that marries the details and qualities of traditional fine dining with his own modern style and culinary perspective. Currently the executive chef of Sixteen, the acclaimed restaurant on […]

Location

 

24101 W. 9 Mile Rd.
Southfield, MI 48033

 

Sponsors & Partners

Participating Restaurants