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 Emeril Lagasse’s New Orleans Fish House at the MGM Grand Casino. During his six-year tenure, the talented culinarian quickly worked his way up to executive sous chef before returning to Michigan in November 2011 to helm the kitchen at Detroit’s then soon-to-reopen London Chop House.
Scherer manages the London Chop House’s from-scratch kitchen, in addition to facilitating catering services for the LCH Cigar Bar and Flat 151, both of which are housed in the same building as the restaurant. His menus draw on the history of the Chop House, but also tie in locally sourced ingredients and rich seasonal flavors. Described as “confidently humble,” the executive chef is passionate about creating a fine dining experience in which customers feel comfortable, while respecting traditions and adhering to the needs of the modern diner.