{"id":26226,"date":"2017-04-18T14:33:00","date_gmt":"2017-04-18T18:33:00","guid":{"rendered":"https:\/\/www.wework.com\/creator\/creator\/?p=26226"},"modified":"2020-02-26T14:26:40","modified_gmt":"2020-02-26T19:26:40","slug":"made-detroit-homegrown-chefs-create-sizzling-food-movement","status":"publish","type":"post","link":"https:\/\/www.wework.com\/ideas\/professional-development\/made-detroit-homegrown-chefs-create-sizzling-food-movement","title":{"rendered":"Made in Detroit: Homegrown chefs create a sizzling food movement"},"content":{"rendered":"\n

\u201cDetroit is a hotbed for growth in the food scene,\u201d says Liz Kellogg, whose PR company Kellogg & Caviar<\/a> specializes in restaurants and hospitality brands. \u201cWe\u2019ve been seeing chefs in New York slowly starting to leave and going to smaller cities like Asheville, St. Louis, Minneapolis, Baltimore, and now, Detroit.\u201d<\/p>\n\n\n\n

Kellogg is also making a move. After working for more than 10 years in New York\u2019s food industry, Kellogg is among a wave of chefs, restaurateurs, and entrepreneurs who are leaving bigger cities for Detroit.<\/p>\n\n\n\n

From her new office at Detroit\u2019s WeWork Merchant Row<\/a>, she\u2019s been watching the market closely and has noticed an uptick in the quality of thoughtful cooking, and chefs making waves at places like Selden Standard<\/a> and Katoi<\/a>\u2014a James Beard Award<\/a> semifinalist for Best New Restaurant in 2017.<\/p>\n\n\n\n

It\u2019s a great launch for a food-related business\u2014or any business, for that matter\u2014in Detroit. On May 25, Detroit will host the Creator Awards<\/a>, a global initiative by WeWork to \u201crecognize and reward the creators of the world.\u201d Finalists from the Midwest and Canada will compete for $1.5 million in grants. Over the course of the year, WeWork will be giving out more than $20 million at a series of events taking place in cities spanning the globe.<\/p>\n\n\n\n

With two WeWork locations, at Merchant\u2019s Row and soon at Campus Martius<\/a>, Detroit is the second city to host the Creator Awards, after Washington, D.C.<\/p>\n\n\n\n

\"WeWork
Rohani Foulkes and Kiki Louya run The Farmer\u2019s Hand, a neighborhood market for the Corktown community.<\/figcaption><\/figure>\n\n\n\n

Michigan born and bred chefs like Mabel Gray<\/a>\u2019s James Rigato\u2014who is building a restaurant brand that is centered around the region\u2019s best ingredients\u2014is a good example of how Detroit\u2019s pride is being translated into its food identity.<\/p>\n\n\n\n

And then there is Brad Greenhill, of Katoi, who is introducing Southeast Asian ingredients\u2014pushing the boundaries of Detroit\u2019s food landscape by challenging his diners to experience more diversity on their plates.<\/p>\n\n\n\n

Chefs who can\u2019t afford the rent in Manhattan\u2014or simply don\u2019t want to be constrained by the economics of running a restaurant in Chicago\u2014are rethinking where they want to build their restaurant empires. And Detroit is certainly one of those places.<\/p>\n\n\n\n

Take chefs John Vermiglio and Josef Giacomino of Grey Ghost<\/a>, and two-Michelin-starred chef Thomas Lents, of Sixteen restaurant fame. Both Lents and Vermigilio are from Michigan, left to cook in Chicago, and are now back.<\/p>\n\n\n\n

Lents, who will head up dining at the new Foundation Hotel<\/a>, told the Detroit Free Press<\/em>, “It’s a town that’s hungry for new things and for quality. I think it’s been starved and it deserves better and I hope that I can be part of bringing the culinary scene to where Detroit deserves.”<\/p>\n\n\n\n

At Grey Ghost, you\u2019ll find a neighborhood eatery and cocktail bar proud of its Detroit roots. That\u2019s evident in its welcoming, Midwestern hospitality, commitment to butchery, and the beautiful craftsmanship, which made Eater<\/em>\u2019s list of most beautiful restaurants<\/a>.<\/p>\n\n\n\n

But Detroit\u2019s food movement isn\u2019t just about its new restaurants or inventive cuisine. It\u2019s about getting Detroiters access to fresh, healthy food, especially in some of the more economically challenged neighborhoods.<\/p>\n\n\n\n

Just west of downtown, Rohani Foulkes and Kiki Louya run The Farmer\u2019s Hand<\/a>, a neighborhood market for the Corktown community. Part grocery, part cafe, and part farmers market, they bring in local produce and make food for a community that hasn\u2019t always had access to a high-quality grocery store.<\/p>\n\n\n\n

Louya, a native Detroiter, who was born in the \u201980s, remembers having vivid memories as a child of traveling out to the suburbs to go food shopping.<\/p>\n\n\n\n

\u201cWe are filling a need, and it\u2019s access,\u201d says Foulkes. \u201cWe feel very strongly that every neighborhood should have a beautiful, safe market. Here, they can get eggs and a cup of coffee. We are just two women but we\u2019ve created something that\u2019s tiny and mighty.\u201d<\/p>\n\n\n\n

Louya says they chose Corktown because it is a vibrant neighborhood of people who have lived here for generations. \u201cIt\u2019s one of the oldest in Detroit, and every time the economy took a downturn, the population stayed the same,\u201d she says. Today, Millennials and young families are moving in, adding to the mix.<\/p>\n\n\n\n

\u201cThere are so many people that are inspired to start their own businesses and coming from other places to share their food,\u201d says Louya. \u201cThe more people willing to share their cuisine and their ideas with the city is only going to make the scene more diverse.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cDetroit is a hotbed for growth in the food scene,\u201d says Liz Kellogg, whose PR company Kellogg & Caviar specializes in restaurants and hospitality brands. \u201cWe\u2019ve been seeing chefs in New York slowly starting to leave and going to smaller cities like Asheville, St. Louis, Minneapolis, Baltimore, and now, Detroit.\u201d Kellogg is also making a […]<\/p>\n","protected":false},"author":897,"featured_media":26231,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-single-archived.blade.php","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43902],"tags":[30177,39218,39221],"class_list":["post-26226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-professional-development","tag-creator","tag-small-businesses","tag-entrepreneurs"],"acf":[],"yoast_head":"\nMade in Detroit: Homegrown chefs create a sizzling food movement<\/title>\n<meta name=\"description\" content=\"A new wave of cutting-edge chefs, restaurateurs, and entrepreneurs are leaving bigger cities to set up shop in Detroit. 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