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.
Monday, April 27
David Seals Jr.
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 dedication and talent.
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.
Tuesday, April 28
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.
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.
Wednesday, April 29
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.
Chef Ernesto first learned the importance of cooking with fresh ingredients from his abuela (grandmother) when he was 13 years old. The early experiences sparked his interest in the culinary arts, and he entered the restaurant business at 15 as a prep cook.
Thursday, April 30
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.
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 was time for culinary school.
Friday, May 1
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 apartment as the company headquarters.
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.
Sooney Kadouh is a photographic artist and award-winning feature filmmaker. His images have been highlighted in dozens of TV and print publications, as well as cause-related work for local initiatives. For almost a decade, his Iconic Detroit Art collection has encompassed a renowned body of work that is featured in many private, corporate, and nonprofit acquisitions across the state.
Gleaners Community Food Bank
For almost 38 years, Gleaners Community Food Bank has been “feeding hungry people and nourishing our communities.” Last year, Gleaners distributed 34 million pounds of emergency food for more than 77,000 meals each day to more than 510 partner schools, senior centers, soup kitchens, shelters and pantries in Wayne, Oakland, Macomb, Livingston and Monroe counties.