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Savor Detroit Spring 2015
April 27 – May 1

Hour Detroit magazine’s Savor Detroit is a five-night dinner series featuring custom menus developed by the city’s most celebrated chefs. Each night, a duo of chefs prepare a one-of-a-kind four-course meal complete with thoughtfully selected wine pairings. Guests also enjoy a cocktail hour, light appetizers, live entertainment, and unique art installations for the ultimate culinary experience.


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Featured Chefs

  • Ernesto Antopia<span style="display: none;"> – </span><br /><span class="port-rest">Café Cortina</span>

    Ernesto Antopia
    Café Cortina

    Ernesto Antopia first learned the importance of using the freshest ingredients While cooking with his abuela (grandmother) when he was 13 years old. These early experiences in the kitchen sparked his interest for the culinary arts, and he entered the restaurant business at age 15 “on the bottom.” He went on to Schoolcraft College to […]

  • Pilar Barón-Hidalgo<span style="display: none;"> – </span><br /><span class="port-rest">La Feria</span>

    Pilar Barón-Hidalgo
    La Feria

    As the creative mind and spirit of La Feria, owner and head chef Pilar Baron Hidalgo shares her multi-generation family recipes with all of Detroit. Baron Hidalgo, one of 11 children, was born in 1968 in Seville, Spain. Thanks to her father’s job, she has lived in a number of Spanish regions (Melilla, Sevilla, Burgos, […]

  • Chris Franz<span style="display: none;"> – </span><br /><span class="port-rest">The Rattlesnake Club</span>

    Chris Franz
    The Rattlesnake Club

    Chef Chris Franz joined The Rattlesnake Club in Detroit in 2001 after serving as executive chef at The Rattlesnake Club founder’s namesake bistro Jimmy’s in Grosse Pointe since 1998. He worked alongside renowned chef Jimmy Schmidt for over 10 years, creating and producing award-winning cuisine in Detroit, throughout the country, and around the world. His […]

  • David Gilbert<span style="display: none;"> – </span><br /><span class="port-rest">Marais</span>

    David Gilbert

    Chef David Gilbert is a Michigan raised Chef who has an impressive work history and has over 23 years of experience in the culinary world. His reputation warrants him a nationally recognized Chef for his creativity and culinary talents, and as the visionary behind some of Detroit’s most acclaimed restaurants. He has worked at some […]

  • Paul Grosz<span style="display: none;"> – </span><br /><span class="port-rest">The Stand and Cuisine</span>

    Paul Grosz
    The Stand and Cuisine

    You could say Paul Grosz —Proprietor and Chef of Cuisine Restaurant—began his career when he was about six years old. That’s when he discovered not only that he could bake, but also that he liked to bake. At nine, he worked at a neighborhood donut shop, cleaning up however, not baking. Eventually, Chef Paul studied […]

  • Guillaume Hazaël-Massieux<span style="display: none;"> – </span><br /><span class="port-rest">Bistro FouFou and La Bécasse</span>

    Guillaume Hazaël-Massieux
    Bistro FouFou and La Bécasse

    Guillaume Hazaël-Massieux graduated from École des Arts Culinaires et de l’hotellerie in Lyon, France, which is now known as L’Institut Paul Bocuse, for the celebrity chef and French food icon who presides over the university. Hazaël-Massieux brings the discipline and rigor of his French training to the kitchen of Bistro FouFou in Traverse City. His […]

  • RJ Scherer<span style="display: none;"> – </span><br /><span class="port-rest">The London Chop House</span>

    RJ Scherer
    The London Chop House

    A Grosse Pointe native, R.J. Scherer has worked in the culinary industry for more than a decade. After attending the prestigious Culinary Institute of America in Hyde Park, N.Y., he furthered his education at the University of Nevada, Las Vegas (UNLV). At the age of 21, he became one of the youngest sous chefs at […]

  • David Seals, Jr.<span style="display: none;"> – </span><br /><span class="port-rest">Due Venti</span>

    David Seals, Jr.
    Due Venti

    Born in Detroit, David A Seals Jr. spent his youth in middle Tennessee living with his grandmother and cooking side by side with her. In 1992, he relocated to the Detroit area and began his culinary journey, first as a dishwasher and then was rapidly promoted to kitchen management in several establishments due to his […]

  • Zack Sklar<span style="display: none;"> – </span><br /><span class="port-rest">Peas & Carrots Hospitality</span>

    Zack Sklar
    Peas & Carrots Hospitality

    Zack Sklar’s passion has always been food. At 18, Sklar won at the local, regional, and state level for Skills USA, the largest culinary competition for young adults. In his early 20s, while studying at the Culinary Institute of America in New York, Sklar established a successful catering company, Cutting Edge Cuisine, using his 900-square-foot […]

  • Justin Vaiciunas<span style="display: none;"> – </span><br /><span class="port-rest">Top of the Pontch</span>

    Justin Vaiciunas
    Top of the Pontch

    Justin Vaiciunas’ earliest exposure to the culinary world began when he was hired as a dishwasher for Kruse and Muer in Rochester Hills. He was only 15, but already he was intrigued by the restaurant scene. When he turned 16, he was promoted to the grill. After working in many local restaurants, he decided it […]



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