Meet Chef Mike D’Angelo
Since coming on board in February 2019, Mike D’Angelo went straight to work revamping the two-year-old restaurant’s concept and menu, transforming it to one that is poultry and game-focused with main courses featuring elk, venison, wild boar, quail and partridge.
Prior to joining Red Dunn Kitchen, D’Angelo was the executive chef at Auburn Hills Marriott Centerpoint in Pontiac. He has also worked at many iconic metro Detroit restaurants including Coach Insignia, Capital Grille, Charley’s Crab and Golden Mushroom. In addition, he spent time in Europe working in Michelin-rated restaurants, Denmark’s famed Noma and Osteria di Passignano in Tuscany. A native of the metro Detroit area, Chef D’Angelo received his degree in culinary arts from Le Cordon Bleu in Chicago.
D’Angelo’s lifelong love for food and his experience at some of the most prolific restaurants in metro Detroit and Europe can be tasted in any of his thoughtfully created dishes. One look at the new menu and diners are sure to notice the creativity and playfulness with revolving offerings such as ‘From the Detroit River, ask the server what is at the end of the fishing pole’ and ‘Caught Grazing in our Courtyard, you came for the beef.’ Many ingredients are sourced from local purveyors including Fairway Packing Company, Recovery Park Farms and the Mushroom Factory.
“Michigan has always had a rich culinary history when it comes to game, yet it is noticeably missing from the current restaurant landscape,” said D’Angelo. “Elk, partridge and pheasant may be exotic and new to some diners, but we created these new dishes to be approachable and in familiar preparations which are sure to appeal to our diners’ palates.”
Try Chef Mike’s menu today – reserve your table today by calling 313-887-9477.
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