Hour Detroit magazine’s Savor Dinner Series is a five-night event 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 1

John Vermiglio & Joe Giacomino

John Vermiglio is Detroit born, Providence schooled, and Chicago trained. His first restaurant job was in a bagel joint at 14, where he washed dishes instead of rolling dough and baking bagels. Aspiring to a more culinary future, Vermiglio left the Midwest to study at Johnson & Wales University in Providence, Rhode Island, and graduated with honors.

Jessi Patuano

Simple and pure: these two words describe Jessi’s philosophy towards food, from the way it’s grown and raised, to how it’s prepared and shared. She puts intense care and thought into each dish she creates, going above and beyond to offer our guests excellent meals.

Tuesday, October 2

Jordan Hoffman

Originally hailing from Adrian, Mich., Jordan began an interest in Culinary Arts at a very young age. He started his first cooking position at a diner at the age of 14, then went on to Schoolcraft College for Culinary Arts, where he participated in various culinary national competitions as a student.

Natasha Vitti

Natasha Vitti is the Executive Chef of The Whitney, an iconic restaurant in a 19th century mansion in Detroit. She is a graduate of Wake Forest University and has been obsessed with the culinary arts since 2005. Chef Natasha received her Culinary Degree from Le Cordon Bleu in Scottsdale, Arizona.

Wednesday, October 3

Matthew Baldridge

Chef Matthew Baldridge’s 20 year history in Detroit includes serving as the executive chef of the upscale Cliff Bells, chef de cuisine at the Rattlesnake Club, and executive chef at Seldom Blues. He also worked side by side with James Beard award-winning chef Jimmy Schmidt. His meals exhibit a French influence with a modern twist.

Jeff Scharf

Chef Jeff Scharf has been working in kitchens for over 30 years. A Dearborn, MI native, Jeff started his culinary career in his hometown at Paisano's and Joey's Comedy Club, where he was hired in as a dishwasher in 1988. Extremely hard working, Jeff quickly advanced his way up the ranks, dedicating himself to learning each station and honing his skills on the line.

Thursday, October 4

RJ Scherer

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.

Craig Myrand

Having grown up on Grosse Ile, Michigan, Craig’s first job was at a yacht club where he learned the basics of the food service industry. After graduating high school, Craig took the Introduction to Cooking class at Schoolcraft College and that is where he fell in love with cooking.

Friday, October 5

Doug Hewitt

Doug Hewitt is the executive chef at both Chartreuse Kitchen & Cocktails and Freya. 2023 James Beard Semifinalist, Outstanding Restaurateurs, Hewitt has worked at various restaurants and establishments all over Michigan before ending up where he is now. He enjoys utilizing local ingredients to create seasonal and innovative dishes. This year Freya was named one of The New York Times 50 best restaurants.

Christopher Johnson

Chris Johnson’s career began at Steve and Rocky’s in Novi where he spent nearly five years working under Chef/Owner Steve Allen. Next, Chris traveled to Europe and Northern Africa, where he broadened his knowledge of both food and culture.


Art Foundation x Barbara Ann Karmanos Cancer Institute

Art Foundation provides art expression opportunities to youth in Detroit and the surrounding area, with a focus on engaging children of at-risk and vulnerable populations. From the creative mind of acclaimed artist Tony RoKo, Art Foundation offers two primary curricula. Introduction to Art Expression is a classroom workshop designed to help young artists begin to understand their distinct style and intuitive self-expression.


Proceeds from the art auction will benefit dozens of local charities participating in the Give Detroit Challenge.





Great-Lakes-Culinary-Center-Logo24101 W. 9 Mile Rd.
Southfield, MI 48033