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Chefs In-law

Name: Chefs In-law
Address: Farmington Hills, MI, US
Telephone: (248) 508-1322
Rating: 5

Chef's In-Law is a culinary collaborative bringing you catering, pop-up dinners and more. We cook inspired by the seasons and local artisan food.
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03/26/2022

17 new items · Album by Frank Turner

Address

Farmington Hills, MI

Telephone

(248) 508-1322

Website

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Chef's In-Law is a culinary collaborative.

Chef's In-Law is a culinary collaborative bringing you catering, pop-up dinners and more. We cook inspired by the seasons and local artisan food.

Frank Turner is an innovative chef who is dedicated to creating a wonderful dining experience for everyone he serves. His most recent posting as the Executive Chef of the Grosse Pointe War Memorial began in September 2015 and crafted extraordinary culinary experiences including exceptional cuisine as well as revitalized cooking classes until July 2018. Chef Turner is currently enjoying teaching as a culinary instructor with Dorsey Culinary Academy. Chef Turner has worked as the Director of Dining Services at Henry Ford Village, a senior living community that employs a comprehensive approach to wellness including nutrition information and quality food. Prior to that, Turner opened the kitchen at the revolutionary Henry Ford West Bloomfield Hospital. As the Executive Chef and Food and Nutrition Director, he maintained an overall 99% Press Ganey rating for two years and developed and managed patient food service, catering, Henry’s (the hospital's destination café), and the hospital’s state-of-the-art Demonstration Kitchen. He was later promoted to Culinary Wellness Director and onto the senior leadership team and created menus that helped diners in their pursuit of optimal health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms. He also educated patients and guests on healthy, nutritional food at the DK. His work helped take the fresh food concept throughout the Henry Ford Health System.

Passionate about education, Turner worked as a culinary instructor at Dorsey Culinary Academy in Roseville, MI, and assisted in getting Dorsey approved by the American Culinary Educational Foundation in 2012. He also worked as an Executive Chef in two locations with the new Epicurean group based in Detroit, MI helping to realign the company’s menus and corporate goals. Turner started his career with the Matt Prentice Restaurant Group (MPRG) where he was the Assistant Corporate Chef. While at MPRG, he also served as an Executive Chef and managing partner in various four-star restaurants for 14 years. Turner has served as a past instructor for Share our Strength "Operation Front Line," past director for the Detroit chapter of Slow Foods USA; Chef/Adviser for the Michigan Department of Agriculture's "Select Michigan Program,” and he speaks regularly on “wellness properties” in good foods. He is listed in Best Chefs of America in 2013, 2014 and 2015. Turner is committed to working with local farmers and Michigan food suppliers to provide ultra fresh and, when possible, certified organic products for all his guests. He believes the fresher the food, the better the flavor and nutritional value, which in turn improves the health of the entire community. He lives in Waterford, MI, with his wife, Jody.

Jordan Ceresnie From executive chef to organic farmer, Chef Jordan Ceresnie has a diverse and unique background in the food service industry. Born in South East Michigan, at age 19 Ceresnie moved to California to work for world renowned chef Thomas Keller at Bouchon Bakery in Napa Valley, California. At Bouchon he learned and refined various pastry and savory techniques. While living in the Napa Valley he received his Culinary Arts and Baking and Pastry Certifications at the Napa Valley Cooking School. He then moved to Los Angeles, California. In West Hollywood he worked at Sona under chef David Myers, where he served guests such as Madonna and Kirstin Dunst. Sona received their first Michelin star while Ceresnie was part of the kitchen crew. Chef Jordan moved back to Michigan and enrolled in the Organic Farming Certification Program at Michigan State University. At MSU Ceresnie had a full year of intensive hands on training in organic food production. Wanting to combined his passion for growing and cooking food, Chef Jordan took a job working at the award winning Zingerman’s Roadhouse. He was able to work with Chef Alex Young and see the working relationship between his restaurant and farm. At Zingerman’s, Ceresnie honed his knowledge for artisan food as well as the successful Zingerman’s business and leadership techniques. Since then he launched successful food mobile food vending business and worked as an Executive pastry chef for one of Michigan's top restaurants. Chef Jordan also honed his butchery skills working at Farm Field Table in Ferndale, MI.

Robert Keen

Originally hailing from up north, Robert Keen has always been close to the source of his food. That meant hunting, fishing, gardening, and cooking Saturday dinners together with the fruit of his family’s’ labors. Cooking under his chef/uncle Brad Keen at ski resorts through his high school years and studying French language, culture, and food cemented his love for cuisine. Following graduation, he got on a bus to New York, attending culinary school at the Culinary Institute of America. He briefly returned to Michigan to intern at Tribute in Farmington Hills under famed chef Takashi Yagihashi. Rob then spent several years working in NYC through the kitchens of chefs Jonathan Waxman and Mario Batali. During these years, he spent a short stint working for experience at La Pergola in Rome, Italy and learning his way around whole animals at Tim Forrester’s Harlem Shambles butcher shop.

After spending a couple years back in Detroit under Chef David Gilbert at the Townsend Hotel, he returned to New York to become Chef de Cuisine and partner at Chestnut on Smith Street in Brooklyn. The small restaurant won acclaim from the New York Times, the Michelin guide, and lots of people in the neighborhood who just wanted to eat good food sourced from close by. When Chestnut closed in 2013, Rob came back to the Midwest, settling in Chicago as executive sous chef at award-winning Chef Paul Virant’s Perennial Virant. He also worked part- time as a butcher at chef Paul Kahan’s Publican Quality Meats. He is currently indulging his love of butchery and charcuterie at Ferndale’s Farm, Field, Table. He scratches his itch for cooking doing private events and pop-ups with the chefs-in-law collaborative.