APRIL 24 – 28

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 24

Thomas Lents

Thomas Lents is the Executive Chef of the Detroit Foundation Hotel, overseeing all food and beverage concepts. Originally from Battle Creek, Michigan, Lents holds an advanced placement culinary art degree from the New England Culinary Institute, as well as a B.A. in philosophy from Wabash College in Indiana. Although his interest in the kitchen started at a young age, Lents culinary career officially began under Jean Joho at Everest in Chicago.

Myles Christian Anton

In 1987, at age 16, Myles Anton began washing dishes at Mama Loccrichio's , a classic family Italian restaurant located near his childhood home in Detroit, Michigan. After a few months, he moved from the cleaning side of the kitchen to the culinary side. While in culinary school he worked his way up to Sous Chef at the Townsend Hotel in Birmingham, Michigan under Chef Louai Sharkas.

Tuesday, April 25

Mike Romine

Mike Romine always knew he wanted to be a chef. Romine's first real kitchen gig, at 15, was at The Hunters Creek Club in Metamora, MI. There he learned about scratch cooking and how to pluck and butcher game birds. From there, he spent the next 10 years traveling Michigan, Indiana, The Carolinas, and Texas working in independent restaurants, hotels, catering, and private clubs.

Brandon Wolschleger

A chef’s life experience shapes his style and his food and Brandon’s love of fresh, native ingredients was certainly shaped by his hometown Harbor Beach, in the thumb of Michigan’s mitten. Harbor Beach lays claim to having the largest man-made fresh water harbor and for Brandon, growing up on the shores of the Great Lakes and near the fields and orchards of Michigan’s farmers, gave him a true appreciation for great ingredients, cooked well.

Wednesday, April 26

Chris Cason

As the Executive Chef at Chapman House, Chef Chris’ extensive experience includes a degree from the Culinary Institute of America, and more than a decade spent developing menus and working in kitchens at notable restaurants in Chicago and his hometown of Detroit. Chef Chris culinary career began with his first true restaurant job working at Bill Robert’s Streetside Seafood in Birmingham, MI under Chef Sharon Juergens.

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.

Thursday, April 27

Sarah Welch

Sarah Welch is the partner and executive chef of Marrow Detroit. She was raised in both Jamaica and Michigan, and studied at New York’s French Culinary Institute. Her rich background is shown in her food, as well as her appreciation for the local farming community, which she highlights in many of her meals.

Nikita Sanches

Russian-born Nikita Sanches has been on all sides of the food service industry for over a decade. Starting as a dishwasher at the age of 15, he followed that up with a 10-year stay in corporate food service. Eventually, he would begin his own catering business, and from there, his company 'Rock City Pies' was born.

Friday, April 28

John Vermiglio

John, a Detroit native with almost two decades of industry experience, boasts nine restaurant openings in his career. He holds a Culinary Arts degree from Johnson & Wales University, where he excelled, and honed his skills at Charlie Trotter Corporation under Chef Charlie Trotter. John currently serves as the Co-Executive Chef of the Four Man Ladder portfolio, which includes Grey Ghost, Basan, and more.

Reva Constantine

Originally from Detroit, Executive Chef Reva Constantine was lured into the culinary world when her passion for this industry and food was recognized at an early age. While in high school Reva went on to study culinary arts at Brithaupt Vocational Center in Detroit, MI. There she found her true love… the world of culinary arts and there she decided to become a professional chef.


Désirée Kelly

Désirée Kelly discovered oil painting while studying graphic design and drawing at Detroit’s own Wayne State University. She emerged as a breakthrough artist in 2013 as 5th cycle resident of Red Bull House of Art in Detroit. Kelly’s work now adorns Detroit Bus Company buses and walls around the city. Her best-known work, so far, is Abe in Shades, a depiction of the 16th president wearing sunglasses with kaleidoscope colors.


Eastern Market

Since it began in the 1800s, Eastern Market has gradually become a cornerstone, nourishing its residents by providing fresh and nutritious food throughout Southeastern Michigan. In more recent years, Eastern Market Corporation has built an infrastructure around the market to support our unwavering mission to enrich Detroit—nutritionally, culturally and economically.