Farm to Table Dinner

Chef Alexander Gandia’s passion for food is matched only by his commitment to excellence. With years of experience in kitchens and a dedication to farm-to-table dining, he has built a reputation for delivering bold flavors, artistic presentation, and impeccable service. Whether preparing an intimate dinner for two or catering a grand-scale gala, Chef Gandia and his team craft menus that are as unique and refined as the clients they serve.

Chef Josie Clemens is a globally-recognized vegan chef, author and culinary visionary. She has held prestigious positions around the world from kitchens of Hollywood icons to internationally-iconic vegan restaurants to overseas wellness retreats. Being the first vegan chef to compete on the hit show “Hell’s Kitchen” and Food Network's "24 in 24" lends unique credence to her authoritative presence.

Michael is the chef behind the pasta production. He is a graduate of the Culinary Institute of America (https://www.ciachef.edu/), has worked for over 15 years in the industry, and is recognized by the American Culinary Federation (https://www.acfchefs.org/) as a Certified Executive Chef. Michael’s special interests are in sustainability and farm-to-table applications using locally sourced ingredients and artisan production techniques to produce historically relevant foods. Michael is highly involved in the local community as a chef instructor at the local culinary school, a regular volunteer for chef demonstrations at the local farmer’s market, an active member of the local American Culinary Federation chapter, in addition to managing his own local business.

Steve Dolich is a chef based in Metro Detroit with deep roots in the kitchen. As the oldest of five siblings, he grew up in a bustling household, always lending a hand to his mother or grandmother during mealtimes. From an early age, restaurants felt like home. At just 14, he got his start under the wing of a kind Irish woman who ran a diner in Grosse Pointe. As his passion grew, so did his experiences. He found himself cooking in a French kitchen connected to the Radisson Hotel in Bloomfield Hills, and from there, worked his way through the culinary scene—never staying in one place for more than four years to continuously expand his perspective on food and hospitality. Now, with a broader view of the world beyond the restaurant walls, Steve has found deeper meaning in connecting food with people and place. He’s completed residencies at Farrand Hall and Host Utica, and has built meaningful relationships with farmers, artists, venues, and communities across Michigan. These connections have brought more fulfillment than any kitchen ever could. To Steve, food is life-source energy something sacred. He expresses it through free-form artistry grounded in seasonality, honesty, and heritage. He cooks the way he lives: creatively, intentionally, and always true to his roots.