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.
Monday, October 5
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.
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.
Tuesday, October 6
Voted Best Chef of 2015 by the readers of HOUR Detroit Magazine, Derik has spent much of his career working with famed chef Takashi Yagihashi at many awarded Metro Detroit and Chicago area restaurants, including Iridescence, Tribute, & The Rugby Grille prior to taking the helm at Bistro 82.
Derek Harris, executive chef of The Hill Seafood and Chophouse in Grosse Pointe Farms, has had a passion in the culinary field since he was 14 years old. Harris was born and raised in Warren. He learned a lot of his culinary skills while spending time with his grandmother from Germany and his southern grandfather.
Wednesday, October 7
Brion Wong Formerly from Antietam
Chef Kate Williams specializes in nose-to-tail, whole animal preservation and utilization, as well as highlighting local farms. She has honed her skills around the world including New York City, Chicago, and Copenhagen. Williams recently opened and operated Republic Tavern in Detroit and left to open her own restaurant, coming to Corktown in Spring 2016.
Thursday, October 8
Chef Matthew A. Fitchett began his culinary journey at age of 14, washing dishes and preparing toast at Johnson’s Family restaurant located down the road from his home in Canton, Michigan. He knew at an early age he had a love for the art of food and began taking steps early to ensure his bright future in the culinary arena.
Executive Chef Mark Casadei’s interest in cooking began at a very young age, making pasta with his nonna, a Sanmarinese immigrant. He attended Northern Michigan University, graduating at the top of his class with a degree in Hospitality Management and has delved into a number of different cuisines over the last 18 years, eventually choosing to specialize in the Italian cuisine.
Friday, October 9
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 and pursuing a career as a chef.
Chef Jeff Baldwin is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He has been the executive chef of several fine dining restaurants in the area, including Van Dyke Place, The Whitney restaurant, and Mac and Ray’s. In 2004, Baldwin opened his own restaurant, J. Baldwin’s in Clinton Township, featuring his award-winning stone-fired pizzas.
Through his art Tyree Guyton has drawn attention to the plight of Detroit’s forgotten neighborhoods and spurred discussion and is recognized as a pioneer of what is known today as Creative Placemaking. He continues to live and work in the city, but after nearly 30 years of focus on The Heidelberg Project, Guyton is entering a new chapter in his life.
The Heidelberg Project
The Heidelberg Project is a Detroit-based community organization designed to improve the lives of people and neighborhoods through art. Our mission is to inspire people to appreciate and use artistic expression to enrich their lives and to improve the social and economic health of their greater community.