Marc Djozlija
Photo © Sal Rodriguez

Marc Djozlija

Restaurant: Wright & Co.
Location: Detroit
Why He's Amazing: Because the Wolfgang Puck alumnus now has his own place in downtown Detroit, where he serves excellent, boldly flavored small plates like bay scallops in brandy and dates with almonds and Gorgonzola.
Background: Wolfgang Puck Fine Dining Group (multiple locations)
Quintessential Dish: Lime-poached shrimp with cilantro-tomato relish and avocado mousse
Advice to Young Cooks: Never stop learning. “What do you do when there’s nothing to do? Don’t be complacent. A lot of the best chefs in the world are just conscientious people who are information sponges and never went to culinary school.”

Garrett Lipar
Photo © Jeff Nguyen of Jefresh

Garrett Lipar

Restaurant: Torino
Location: Ferndale, MI
Why He's Amazing: Because he’s cooking some of the most innovative food that Detroit has ever seen: locally sourced and foraged ingredients presented simply but stunningly, inspired by his time cooking in Sweden.
Background: Boka (Chicago); Public (New York City)
Quintessential Dish: Birch bark flour waffle with porcini mushroom powder and acorn squash gelato
Nordic Influence: Lipar spent time cooking as an intern at Restaurant Frantzén in Stockholm and in other restaurants around Scandinavia before taking the reins at Torino.

James Rigato
Photo © David Lewinski

James Rigato

Restaurant: The Root
Location: White Lake, MI
Why He's Amazing: Because, tucked away in a suburban Michigan strip mall, his thoughtfully sourced, farm-to-table cooking is gaining national attention—he was a contestant on Top Chef season 12.
Background: The Rugby Grille at The Townsend Hotel (Birmingham, MI); Shiraz Grille (Grand Rapids, MI)
Quintessential Dish: Crispy braised Michigan pork belly with creamed sweet corn and kimchi
Secret Talent: Karaoke. “I crush karaoke! I want to open a karaoke bar. I love getting up on stage and singing ‘The Beautiful Ones’ or ‘Purple Rain’ by Prince.”


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