APRIL 28 – MAY 2

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, April 28

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.

James Rigato

James Rigato is the chef and owner of Mabel Gray located in Hazel Park, MI. He has been in the restaurant business since age 14, but has always had a love for cooking that stems from his Italian grandparents. The influence from his grandparents, as well as his time spent studying in France, have shaped his outlook as a chef and allowed him to create unique, handcrafted cuisine at Mabel Gray.

Tuesday, April 29

Marc Casadei

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.

Eric Ward

Chef Eric Ward has served as Executive Chef for Joe Muer Seafood in Detroit since 2012. Joe Muer Seafood was selected as Hour Detroit’s 2012 Restaurant of the Year under Chef Ward’s direction.

Wednesday, April 30

Luciano Del Signore

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.

Paul Grosz

Paul Grosz is Co-Proprietor and Chef of Cuisine Restaurant. Chef Paul 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.

Thursday, May 1

Peter Chan

Chef Peter Chan, together with his partners, established Hong Hua – Fine Chinese Dining 14 years ago, after an established career in Montreal Canada. Within 3 years of opening Hong Hua, the restaurant was selected as Hour Detroit’s Restaurant of the Year in 2003 under the direction of Chef Chan.

John Somerville

Chef John Somerville is the Executive Chef at Steven Lelli’s Inn on the Green in Farmington Hills, Michigan. Prior to joining Steven Lelli’s Inn on the Green, Chef John joined The Lark in 1994 and served as Sous Chef until his ascension to Chef de Cuisine in 2006.

Friday, May 2

Kevin Green

Born and raised in the Detroit area, where he continues to reside with his wife and two children, Kevin is a graduate from the acclaimed culinary program at Schoolcraft College. Working under the tutelage of many well respected chefs in the Metro Detroit area, he began his career at Rocky’s of Northville as a line cook.

Andy Hollyday

Executive Chef/Partner at 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.


Tony Roko

Tony Roko, a native of Detroit, is a self-taught artist whose dazzling images are created from re-purposed industrial and architectural materials. “I find inspiration in the balance between creating art and preserving the innate history of salvaged materials,” he says.


Forgotten Harvest

The mission of Forgotten Harvest is to relieve hunger in the Detroit metropolitan community by rescuing surplus, prepared and perishable food and donating it to emergency food providers.