Joseph VanWagner
JOSEPH VANWAGNER – EXECUTIVE CHEF
Joe’s culinary roots reach back to the shores of Southwest Michigan’s fruit belt, where he grew up fishing, hunting, and exploring its many beaches and farms. During his adolescence Joe also spent time washing dishes, picking fruit at his friends’ blueberry farms, and even cooking food in some of the local diners.
This humble passion for food and service was intensified at Michigan State University, where he graduated with a degree in Hospitality Business. After school, Joe quickly found his way into restaurant management at one of Chicago’s most renowned fine dining establishments; a culinary experience so profound that it inspired Joe to make his way into the kitchen full time and never turn back. Since this pivotal point in 2009, Joe has worked professionally in some of the best kitchens in both the United States and Europe, with stints at Restaurant A.T. in Paris, Daniel in NYC, Willow’s Inn on Lummis Island, Blackbird in Chicago, Oak and Reel in Detroit, and The Dixboro Project in Ann Arbor.
It is through this myriad of culinary experiences that Joe’s eyes were opened to the true bounty of naturally produced foods back home in Michigan. Always looking to infuse local ingredients with true creativity and modern techniques, Joe’s aim is to develop a progressive culinary touchstone for Metro Detroit and Michigan for years to c
My Favorites
Thursday
Friday
Saturday
Sunday
All Events
All Categories
My Favorites
Available Events
