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 come.

Ben launched his professional culinary career in the savory side of the kitchen. After discovering his passion for baking and pastry, he integrated his experience with savory cuisine to develop his distinctive culinary style. His use of flavors and techniques, often absent in traditional in traditional pastry kitchens, has led to his unique approach to desserts.

Ben has a deep passion for teaching and training. With 15 years of experience in the industry, he has established himself as a leader and mentor for numerous pastry chefs throughout Southeast Michigan. Eager to impart his extensive knowledge and experiences, he strives to inspire those around him. Despite his accomplishments, Ben Robison maintains a genuine humility and approachability. He actively mentors and guides emerging talents, demonstrating unwavering dedication to his craft. His passion for his work is unmistakable, a driving force that fuels his commitment to empower those around him.

Taylor began her journey towards a career in wine early on, hailing from a culinary family that owned and operated restaurants in Detroit, and the Metro-Detroit area. Her father, Chef Jimmy Schmidt, first had her work the pastry line before she transitioned to the host-desk, and from there continued working in hospitality while studying Darkroom Photography at the Maryland Institute College of Art in Baltimore, MD.

She moved back to Detroit in 2015 and continued pursuing a career in wine during her time at The Royce Detroit and received her Certification through the Master Court of Sommeliers Americas in 2018 while employed at Michael Symon’s Roast as the Bar Director. After many years in Detroit, she moved to Ann Arbor to pursue the position of Wine Director at The Dixboro Project, showcasing producers who value sustainable, biodynamic and organic practices.

Taylor has been published in Tasting Panel Magazine, and was a scholarship winner of the Dream Big Darling FLOurish Mentorship Program for Women in Wine & Spirits 2023.

Emily Habib is a dedicated professional with a degree in Hospitality Business from Michigan State University, earned in 2008. Her career began over 20 years ago, where she discovered her passion for service management.

Over the past decade, Emily has made a significant impact in Detroit’s hospitality scene, and she is thrilled to bring her expertise to the Ann Arbor community. Emily has served on the Board of Directors for the Detroit Restaurant and Lodging Association with a focus on creating opportunities for Detroit Restauranteurs.

Emily was a featured speaker at the inaugural Women in Hospitality Leadership Conference hosted by the Michigan Restaurant and Lodging Association in 2023. Her commitment to delivering exceptional guest experiences and fostering the growth of others in the hospitality industry defines her professional journey.