Chapman House

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Our Team
Chapman House | Cuisine & Conversation

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Closed 6/22/2017 for a Private Event

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Food is our common ground,
a universal experience.

James Beard

Modern American dining inspired by French culinary tradition. Menus are written based on daily market availability that changes throughout the seasons and the wide array of fresh ingredients sourced from the Great Lakes region. Our mission is to deliver memorable dining experiences through extraordinary cuisine and engaged personal service.



Anson Mills
ChefWorks
Charity Farms
Chef Source
Chef's Garden
Cover Crop Ranch
Del Bene Produce
Fairway Packing


Fortune Fish Company
Guernsey Dairy
Joseph Wesley Tea
Madcap Coffee
Melo Farms
Mindo Chocolate
R. Hirt
Red Goose Spice Company

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OUR TEAM

Chris Cason

As the Executive Chef at Chapman House, Chef Chris’ extensive experience includes a degree from the Culinary Institute of America, and more than a decade spent developing menus and working in kitchens at notable restaurants in Chicago and his hometown of Detroit. Chef Chris culinary career began with his first true restaurant job working at Bill Robert’s Streetside Seafood in Birmingham, MI under Chef Sharon Juergens. Chris moved on to work a stagiaire at Cafe Boulud under Andrew Carmelini, and an internship at under James Beard Award winning chef Takashi Yagihashi at Tribute in Farmington Hills. From there, he moved with Chef Takashi to open Michelin-starred Takashi in Chicago, IL, serving as the Poissonier, ultimately moving back to Michigan with his family, he has had experience at a number of local restaurants, including Michael Symon’s Roast.

Dan Cason

As the Sous Chef at Chapman House, Chef Dan’s experience includes being a key member of The Root Restaurant & Bar’s opening kitchen management team, and working all stations in kitchens at notable restaurants in the Detroit area such as Café Via, The Rugby Grill, and Fiddleheads. In 2015, Dan was excited to become a part of the Chapman House culinary development team, tasked with maintaining the quality, standards, and consistency of the cuisine. According to Dan, the most interesting and important part of his job is the cultivation of the culinary team through effective building of relationships with a focus on team building.