1530 U.S. 31, Charlevoix, MI 49720
Phone:(231) 547-7447 


Chef Adam Kline

Spending much of his childhood in the kitchen of his grandmothers, Chef Adam Kline honed his skills at Schoolcraft College, and under Master Chef Garrett Scanlan. In Culinary School Adam excelled with little trouble and worked his way onto the student hot food competitions team. That year the team won the ACF National Championship.

Making a move to Charleston, South Carolina and working for the best restaurants and cooking as a private chef Adam honed his technique and learned what Lowcountry food is all about. Taking this technique and love for food with him Chef Adam moved home and launched Pigs Eatin’ Ribs. Continuing to grow every day from the start, Pigs Eatin’ Ribs was a launching point for real BBQ in the north as well as an example of a successful food truck operation. Winning New Business of the year 2012 from the Charlevoix Area Chamber of Commerce was just the start!

Chef Adam continues to hone his skills every day. Something you can see in every dish he makes.

Red Mesa Grill  1544 US 31 N  Traverse City , MI 49686  (231) 938-2773
Red Mesa Grill
1544 US 31 N
Traverse City , MI 49686
(231) 938-2773

Chef Aaron Myers

Mexican, Caribbean, South American, Central American; all of the flavors of Latin America are celebrated at Red Mesa Grill. We offer traditional dishes and exotic specialties prepared with the freshest ingredients using our unique and flavorful recipes.

Aaron has been concocting culinary delights in the kitchen since he was eleven years old. While he has tried his hand in several different fields, the call of the kitchen always sucked him back in. Aaron has spent 12 years cooking professionally and honed his skills in several local establishments, including Auntie Pastas, Reflections and GT’s before joining the team at The Red Mesa Grill in Traverse City.

As the Working Chef at Red Mesa, when Aaron isn’t sizzling fajitas, searing steaks or serving up laughs in the kitchen, his favorite thing to do is to spend time with his wife and 3 children. They’re his hobby—he says doesn’t have time for anything else to be!

Sauce at Incredible Mo’s
1355 Silver Lake Crossings Blvd, Grawn, MI 49637 231.944.1355

Chef Jennifer Bordine

Jennifer Bordine has been in the hospitality industry for 22 years. She has worked in family owned Restaurants, hotels, country clubs, private academies, and corporate establishments. Served meals for 6 people to 6000 people. She studied Operations Management at Western Michigan University and earned a culinary degree from the French Culinary Institute. Jennifer’s passions are traveling and preparing cuisine that makes people hummmm while enjoying their first bite.

Jennifer has recently moved to Traverse City area after reuniting with my High School sweetheart. He has two beautiful daughters, Elyana and Emsley, who call us Mr. & Mrs. Adventure. We enjoy the outdoors…kayaking, camping, rafting, 4 wheeling, hiking and snowmobiling. Fun fact about me, I only have 6 states left in the USA to travel to, and then I can officially say I have seen all of this amazing country.

127 E. Front Street
Traverse City, Michigan
(231) 421-9156
Chef Christina Burke

Sugar Kissed is a dessert destination in Traverse City, Michigan and is overseen by Chef Christina Burke. Sugar Kissed will offer customers a variety of cupcakes, cake pops, whoopie pies, and frozen yogurt including Leelanau coffee, Light of Day tea and matcha sorbet, hot chocolate, Northwoods nostalgic soda, water, milk, and juice. We also understand the need for gluten-free and dairy free options, EVERYDAY! Sugar Kissed will have Dennett’s Gluten Free Creations, all yogurt is gluten-free and a dairy-free yogurt will also be offered. We will serve as a gathering place where locals and tourists alike can socialize while enjoying a delectable dessert. Sugar Kissed will become known for its excellent customer service and a perfect place to host a party or buy desserts for one.

7951 Turnberry Circle
Acme, MI 49610
(231) 938-9800
 Chef Joseph George
LochenHeath is a golf club that pledges to provide its members and guests with the highest standards of excellence in all areas of services, facilities and activities while providing the highest level of customer service. The pro shop and restaurant are perched on the bluff with outstanding bay view throughout, especially from the large full service deck. Under the expert guidance of Chef Joseph George. LochenHeath offers exceptional food and service for lunch and dinner. If your group wants a special meal not found on the menu, our culinary staff will not disappoint while providing the best service in Northern Michigan.

Black Star Farms
10844 East Revold Road
Suttons Bay, MI 49682
Chef Jonathan Dayton
A unique agricultural destination that features two winery production facilities with adjacent tasting rooms, a distillery, an Inn, and an equestrian facility. Our winery and distillery produce some of the most sought after and awarded Michigan wines and spirits. Our luxurious Inn is the perfect place to host private special events including weddings, corporate retreats, and family celebrations. Enjoy culinary offerings including dinners at the Inn or wood-fired pizzas at the Hearth & Vine cafe both located on our Suttons Bay site.

Executive Chef Jonathan Dayton’s artfully prepared dishes will inspire you to savor each bite while fully enjoying our relaxing ambience. Meals are prepared from fresh and local ingredients and are served alongside Black Star Farms wine and brandies.
Dinners are offered select Thursdays, Fridays, and Saturdays. A complete list of dates can be found on our website calendar.




Mission Table at Bowers
Harbor Inn
13512 Peninsula Drive
Traverse City, MI 49686
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.

Shanty Creek Resorts
One Shanty Creek Road
Bellaire, MI 49615
Chef Joe Rapoza

Joe Rapoza is a graduate of Great Lakes Culinary Institue and has worked at Shanty Creek Resorts for over 7 years. Joe’s enjoys cooking American Eclectic cuisine and being with his family. He is married to Christy and they have one wonderful daughter Annie. They enjoy spending time outdoors geocaching and hiking.

Trattoria Stella
Village at Grand Traverse Commons
1200 West 11th Street
Traverse City, MI 49684
Chef Myles Anton
In 2004 Anton moved back to northern Michigan to open Trattoria Stella. At Stella he has been able to expand his vision of what food can be. He runs a locally based menu that changes daily. Local farmers show up at his door all summer with their goods. This kind of menu requires a lot of thinking on the fly. It is one of his greatest assets as a chef. The Farm to Table approach of purchasing is top priority in his kitchen. Anton works with more than 45 individual farms in this region. His food is aggressive, bold, bright, and fresh. Anton keeps his dishes simple, and let the quality of the products do the talking – the Italian way.Anton has received regional and national attention.  Twice he was a recipient of a “Forty Under Forty” award which recognizes the most influential people in the Traverse City region.  He has been a James Beard nominee for “Best Chef – Great Lakes Region” four times.  In addition, he has been highlighted in multiple local and national publications including Detroit News, Detroit Free Press, Chicago Tribune, New York Times, Rachel Ray, Cooking Light, Hour Detroit Magazine, and Livability.com.Anton also participates in multiple charitable events raising money for March of Dimes, Children’s Leukemia Research (CrushBirmingham), and other area nonprofits.At home, Anton spends time swimming and biking with his two daughters, Annika and Maggie, and playing a lot of ball with his dog Benny.

Tuscan Bistro
12930 South West Bay
Shore Drive
Traverse City, MI 49684
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!

Harrington’s By the Bay
13809 S.West Bayshore Drive
 Chef Josh Harrington 

Graciously sitting across the beautiful shores of West Grand Traverse Bay is your soon to be favorite lunch and dinner destination. We believe that award winning meals can’t be served without award winning service and that is just what you will find at Harrington’s by the bay.

Here at Harrington’s by the Bay we pride ourselves with our personalized service, one of a kind menu and overwelming sense of customer apprieciation . Not only do we offer custom dishes prepared by Excutive Chef Josh Vinocur, five star service and a breath taking view, you will also find an atmosphere like none other in Northern Michigan.


 The Cook’s House
115 Wellington Street
Traverse City, MI 49684

Chef Eric Patterson and Chef Jennifer Blakeslee
The Cooks’ House restaurant was opened in 2008 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-chef and 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. He has authored on cookbook with Chef Jennifer Blakeslee

Jennifer Blakeslee is current co-chef and 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, Mexico, and India 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. She has authored one cookbook with Chef Eric Patterson.


copper falls

Copper Falls Steakhouse
1796 South Garfield
Traverse City,MI 49686

Chef Tom Kelly

Guests of Copper Falls Steakhouse will enjoy the experience of dining in a warm, relaxing atmosphere. Come for a glass of wine from our extensive list, or try one of our sixteen Michigan craft brews on-tap.

Our Lunch and Dinner menus include scratch-made selections prepared by our highly trained culinary team. Executive Chef Tom Kelly and his team use a farm to table approach, highlighting ingredients from local growers and purveyors from all over northern Michigan.


Great Wolf Lodge
3575 U.S. 31
Traverse City, MI 49684

Chef Thom Bennett

Great Wolf Lodge has a variety of options offered within the banquet menus for our catered events. From a simple meal to an elegant formal dinner and everything in between, the chef and banquet staff at Great Wolf Lodge take an immense amount of pride in making your next dining function the finest in our industry. Our presentation and creativity will provide a joyous celebration for both the eyes and the palette.

Meet Chef Thom Bennett. Chef Thom has served as the Dining Room Manager and Sous Chef at the Great Wolf Lodge since 2009.
Every day, Chef Thom uses best practices he has learned during his 25 years of experience in the food and beverage industry to inspire his staff as they keep Great Wolf Lodge guests top of mind.

Crystal Mountain Resort and Spa
12500 Crystal Mountain Drive
Thompsonville, MI 49683

Bryant Betts

Executive Chef, Crystal Mountain

Since joining Crystal Mountain in 2013, Executive Chef Bryant Betts has delighted with each new exquisite selection at the Thistle Pub & Grille and played an integral role in the resort’s Farm-to-Table series. Committed to using locally sourced ingredients whenever possible, his talent and wealth of experience has elevated the resort’s cuisine. He began his career at the four-diamond Le Pavillion Hotel and historic Fairmont Hotel in New Orleans before joining the Grand Hotel on Mackinac Island as Executive Sous Chef. Chef Betts lives near Traverse City with his wife and two children.



Little Fleet Food Truck Court
448 E Front St, Traverse City, MI 49686
(231) 943-1116

Chef Simon Joseph

Roaming Harvest is a mobile restaurant featuring local food you can feel good about buying and eating. Chef Simon Joseph serves food that is grown, raised or made by local businesses and sustainable farms. We’re on a mission to support the local food movement and the small farm community in the Traverse City area. By doing business with us you are supporting the local economy and local farmers in our great food town.

This summer, we’re at The Little Fleet at the corner of Wellington and East Front St. Little Fleet offers indoor and beer garden style seating and a full bar along with a family friendly setting.