Meet the Chefs

Chef

Josh Benedict

Apache Trout Grill, on West Grand Traverse Bay, combines owner Mike Connors’ love of the restaurant business with his passion for fly fishing. The restaurant is named for Apache Trout, an endangered species that has made comeback through conservation efforts. Apache Trout Grill is known for its award-winning BBQ ribs, fresh seafood and hand-cut steaks served with local wine, beer or favorite spirits.  Chef Josh Benedict, a Traverse City native, attended the TBAISD culinary arts program and NMC’s Great Lakes Culinary Institute.  When it comes to the menu he says, “Fresh is best,” adding that he includes as much local produce as he can.  Josh and his wife, Roberta, have two wonderful children.

Chef

Randy Chamberlain

Growing up with a family that owned and operated restaurants, Randy Chamberlain was exposed to the professional kitchen at an early age, working through the ranks as a teenager to managing a kitchen that produced 1500 meals a day before the age of 20. Randy then left the family business and proceeded to work with the best chefs around Northwest Michigan.  After 25 years as the chef of some of the Grand Traverse areas most acclaimed restaurants, Randy and his wife Mari opened Blu in 2008. Contemporary American with flavors from around the world, this is Blu. The daily changing menu sources the freshest local ingredients available with chef Randy's unwavering desire to be spontaneous.

Chef

Darren Hawley

Darren Hawley is a graduate of the Culinary Institute of America (Hyde Park, New York), He has a rich and diverse background in the culinary arts. Prior to joining Crystal in 2007, Chef Hawley was the chef and proprietor of Stubb’s Sweetwater Grill (Northport, Michigan) and has served as executive chef for both the Grand Traverse Dinner Train (Traverse City) and the Charlevoix Club (Grand Rapids). Hawley has over 18 years of experience beginning his career with an externship at the Amway Grand in Grand Rapids before joining San Chez Tapas Bistro as a sous chef. He and his wife Meghan are the parents of four children.

The Thistle Pub & Grille is Crystal’s most elegant dining. Its Celtic-inspired ambience and northern Michigan accents are home to signature appetizers, authentic dinner entrées and dessert dishes, as well as a full bar featuring Scottish ales and flavored martinis. Crystal Mountain Resort & Spa is a family-owned, four-season resort featuring skiing, golf, Crystal Spa and countless family activities and amenities.

Chef

Coburn MacNaughton

As Executive Chef of The Hagerty Center, located on the Great Lakes Campus of Northwestern Michigan College, Coburn MacNaughton says he is privileged to work at one of the most spectacular venues in Michigan—and to have the opportunity to express his creative nature through the food he and others prepare. Executive Chef MacNaughton is sixth in a family of seven, born and raised in Horton Bay, MI. He and his wife, Wendy, have two children. Second to his family are his passions for cooking and culinary pursuits. He has spent many years in the hospitality industry, and his culinary experience ranges from rustic fare to highly-regarded fine dining. Prior to joining The Hagerty Center, he was Chef at the historical Betsie Bay Inn of Frankfort, Michigan. The Hagerty Center staff strives to create a memorable dining experience, whether for a small conference or a formal gala. “More and more I realize the importance of utilizing local resources for all aspects of our events,” Chef MacNaughton says. “We are fortunate to have a bounty of locally-grown produce, artisanal food items and sustainable resources.” Bon Appétit!

Chef

Eric Fritch

Born and raised in New Jersey, Eric first started in the restaurant business as a waiter. “This is the type of business that gets under your skin at an early age.” He enjoyed learning all that he could about every aspect of different cuisines, restaurants and wines. French cuisine was his favorite. Professionally trained at the Seattle Culinary School, Eric had the pleasure of studying under Master Chef Regis Bernard. This is where he discovered his true passion for French cooking, pastries, and desserts. Chef Bernard expected the best of his pupils. Chef Regis was very hands on and invited the students to immerse themselves into the work. Although classical French pastries are his specialty, one trip to Patisserie Amie for a dinner will immediately tell you that Chef Eric can handle more then pastries. Upon graduation, Eric first chef position was with Tom Douglas Restaurants in the Palace Kitchen. This experience further honed his skills as a Pastry Chef. He worked in and around the San Francisco Bay area until landing in Michigan. Locally, Eric has worked at Hanna Bistro mand Tappawingo. He has also been an instructor at Great Lakes Culinary Institute. Eric and his wife Amie, who’s restaurant bares her name, own both the Patisserie Amie and Chez Peres. Chef Eric has teamed with Chef Keil Moshier for your culinary pleasure.

Chef

Paul Olson

Mission Table makes its home in the former Bowers Harbor Inn, built in the 1880s as a summer retreat for Chicago lumber baron J.W. Stickney and his wife, Genevive. Extensive updating in 2008-2009 included a large format event space that accommodates up to 150 guests and the transformation of The Bowery into Jolly Pumpkin, Old Mission Peninsula’s only microbrewery. Executive Chef Paul Olson and Master Brewer Mike Hall use local harvests and hops in their food and beer. Quite simply, Mission Table and Jolly Pumpkin offer unique and exciting local dining experiences. Chef Olson is a graduate of both Michigan State University and The Culinary Institute of America. He worked in Manhattan (La Cité, Café Luxembourg, and La Boehme) and in Connecticut (opened and co-owned The Cookhouses and The Inn at Newton) for the past 20 years. Paul welcomed the opportunity to move his wife and children back to Michigan to raise their family (and play hockey!) in Traverse City.

Chef

Phil Murray

Chef Phil Murray is a classically trained chef with over 35 years of experience.  His passion for food and how to make it better has led him around the country from famed Commander’s Palace in Louisiana to acclaimed Marion’s Windows to his latest endeavor, Phil’s on Front.  Throughout it all, his goal continues to be, “Take the best possible ingredients and put your soul into it, then it becomes magic”.  Phil’s on Front opened in February 2009.  Chef Murray’s passion for chocolate shines through as a full chocolate lounge nestles with the full bar as you enter the restaurant.  A few steps further, and there you find his years of experience at work, from crab cakes to homemade ice cream.  Chef Phil Murray continues to please his patrons and loyal followers with his new location.

Chef

Scott Lyons

Chef Scott Lyons has worked at The Rowe Inn for 16 of his 29 years which is to say, his entire career. He worked as Assistant Chef under the direction of Kathy Ruis for three years, followed by four years under the tutelage of Todd Venstra. Lyons has been Executive Chef since 2005. Established in 1972, The Rowe Inn specializes in fine French cuisine served in a casual dining atmosphere, with a bountiful wine list of more than 1,000 selections from around the globe. Enter the restaurant’s lobby and your gaze is drawn inevitably to The Rowe’s numerous wine awards. Albert Westhoven, owner and chef, has created many chefs in his kitchen. Where better could you learn the art of cooking than in the kitchen of one of Northern Michigan’s finest Restaurateurs?

Chef

Andrew Reh

Andrew Reh is a Traverse City native but has spent most of his career on the East coast.  After graduating Johnson & Wales University with a Bachelors Degree in Culinary Arts he worked for the Ritz Carlton in Boston, MA and Pentagon City, VA.  From there he worked for The Washington Court, a small boutique hotel on Capital Hill in Washington DC as well as The White House under the Clinton administration.  He also worked for Lansdowne Resort in Leesburg, VA.  From there he moved back to Michigan to run a Kellogg’s owned property.  Two and a half years ago he finally made his way back to Northern Michigan as the Executive Chef of the newly renovated Shanty Creek Resorts.  He lives in Traverse City with his wife, two beautiful daughters, and his pug Roux.

Chef

Myles Anton

In 2004 I moved back to northern Michigan to open Trattoria Stella. At Stella I have been able to expand my true vision of what my food can be. I run a locally based menu that changes daily. Local farmers show up at my door all summer with their goods. This kind of menu requires a lot of thinking on the fly. It is one of my greatest assets as a chef. I do the Iron Chef gig on a smaller, less pressurized basis every day during the months of June - October in Traverse City. The Farm to Table approach of purchasing is top priority in my kitchen. I deal with more than 45 individual farms in this region. My food is aggressive, bold, bright, and fresh. I keep my dishes simple, and let the quality of the products do the talking - the Italian way. Throughout the last five years I have been featured in local and national magazines and newspapers. During last year the national spotlight has reached our little restaurant, culminating in a semi-finalist nomination for Best Chef Great Lakes Region James Beard Award. In May I will be cooking a dinner at the James Beard House in Manhattan.

As far as community, I have a strong commitment to March of Dimes. I participate every year in the Celebrity Chef's Auction. My personal life has been just as successful in the last year. My significant other, Emily, and I bought our first house in October and had a beautiful baby girl, Annika, two days after closing. (Now that's pressure)! We enjoy all the outdoor activities Northern Michigan has to offer with our dog Benny the Boxer and chill around the house with Annie, our cat.

Chef

Christopher Carey

Chef Christopher Carey has been with the Traverse City Golf& Country Club for 2 years. He is married and is a proud father of his two children. Christopher is a Central Michigan University graduate with culinary education at Schoolcraft Culinary Institute in Livonia. He has work experience at the Detroit Athletic Club, The Ritz Carlton, and the Forest Lake Country Club. Traverse City Golf & Country Club is one of the area’s finest private golfing establishments. Members enjoy the privacy of this club with many amenities. Located on 143 acres minutes from Traverse City’s vibrant downtown area, the Club is a world away from our fast-growing community. Our 18-hole golf course is the perfect blend of subtle challenges and natural beauty, and our social activities, dining, and entertainment offer a wide choice in the inviting environment of our recently remodeled clubhouse.

Chef

Del Edwards

Bourbons 72 at Turtle Creek Casino & Hotel offers a casual dining experience with a touch of first class and features Bourbon-marinated beef, fresh seafood and pastas from around the world. Specialty Bourbon sauces and glazes are paired with culinary creations and premium Bourbons, and exclusive desserts are prepared daily. Bourbons 72 is one of Turtle Creek Casino & Hotel’s four dining establishments. Seasons Buffet serves regional and ethnic favorites such as American, Asian, Italian, and Spanish Cuisines. The Coffee Spoon overlooks the exciting gaming floor and offers Michigan-roasted, fair-trade coffee, cappuccino, or espresso and pastries, delicacies, nuts and chocolate treats. The Deli has variety of specialty sandwiches and offers 24-hour service. Executive Sous Chef Del Edwards has more than 28 years of professional cooking and kitchen management experience – including various chef positions at Schuss Mountain of Bellaire, Rosebud of Central Lake, Cadillac Country Club, Shanty Creek Resorts of Bellaire and Holiday Inn, Lubbock, Texas. His leadership, professionalism and consistent performance have afforded him some exciting opportunities, such as cooking for celebrities like Bob Hope and Tina Turner. A man of many talents, he also has years of ice-carving experience and enjoys baking wedding cakes.

Chef

Mickey Cannon

Mickey began his culinary career in Russia from 1990-1993.He opened the first America managed motel in the former Soviet Union. Training a large non-English speaking staff to manage and sustain a large motel was no small task! From Moscowit was onto Vermont where he became the Purchasing Agent and Executive Chef at the Radisson Hotel. Mickey was able to keep costs down while maintaining excellent service and food quality. Other East Coast positions included two catering restaurants in both New Jersey and New York. Mickey is not shy with a large crowd. He was directly responsible for managing food, service and menus for up to 2,500 guests. Locally, he has worked in and around our region since 1995;Sugarbush, Northwestern Michigan College, and opening Gabby’s Bayside Bistro now called Tuscan Bistro. Mickey makes his own mozzarella cheese which is the staple of many of the dishes at the Tuscan Bistro. Opened in May of 2006, the Tuscan Bistro is open for lunch and dinner. Come in and let us serve you!

Chef

Chef Adam McMarlin

Adam, born in Kalamazoo, Michigan, spent the majority of his youth in restaurants and kitchens around the Detroit area with his parents, learning the inner workings of the trade. Adam has worked in many capacities throughout the food service industry since the age of 14, but it wasn’t until his junior year of college that he realized the kitchen was his true calling. Through his previous position as Chef de Cuisine at Farmhouse Café in San Diego, California, Adam was able to finesse his culinary skills and develop his signature style of simple yet elegant rustic cuisine, utilizing European techniques and his passion for seasonal and wholesome ingredients. Adam’s culinary success can be attributed to his self-taught and innovative ways of looking at food and his respect for fresh and local ingredients. His progressive sourcing of products from sustainable and ecologically responsible farms insures his cuisine is created with the best meats and produce available, while supporting the local community.

Chef

Chef Ralph Humes

Mana is the coolest new eatery in The Village at Grand Traverse Commons. Venture into The Mercato, where Chef Ralph Humes is cooking up homemade soups & sammies...and don’t forget dessert! Plus, you can find Northwoods sodas on tap. Chef Ralph calls it “Food for the Soul.” Chef Ralph Humes opened Mana in The Mercato in Building 50, bringing his signature sandwiches, soups and desserts to the space formerly occupied by Silvertree Deli. Humes co-owned Soul Hole in Old Town until last summer. He had expressed interest in renovating the former Coddington Cleaners building on Maple Street for a take-out eatery before finding his sweet spot in The Mercato, a place he had been eyeing for years. Humes re-partnered with Tad Trimwell for Mana; the pair worked together previously, operating restaurants in Three Rivers and Kalamazoo. They’ll be bringing in as many local vendors as possible.

Chefs

Chef Eric Patterson and Jennifer Blakeslee

The Cooks' House restaurant was opened to celebrate the bounty of agriculture and artisan made products that are found in Northern Michigan. It is our mission to use, promote and celebrate local sustainable foods. We invite you to join us and taste the difference that comes from practicing a field to plate philosophy. Come with us and experience how much better food can taste when made from products that come from the farmers, growers, and artisans who call Northern Michigan home. Eric Patterson is current co-owner of The Cooks’ House in Traverse City. Patterson spent much of the past fifteen years at Andre's, Las Vegas' Michelin-starred French restaurant, including a three-year apprenticeship under the legendary Andre Rochat. At the end of his Vegas tenure, Patterson was Andre's head chef. He currently lives in Traverse City with his wife Theresa and their three sons. Eric is a sub-deacon in the Greek Archdiocese. Jennifer Blakeslee is current co-owner of The Cooks’ House in Traverse City. She is a Traverse City native and culinary school graduate from the prestigious Johnson & Wales University. Blakeslee addressed her travel itch by taking chef positions in Italy and Mexico earlier in her career. She spent three years working at the Michelin-starred Las Vegas restaurant, Andre's, with Eric Patterson her current business partner. She lives in Traverse City with her daughter Abbie.