Michael Lutes, Executive Chef
Michael Lutes always wanted to be a rock star. Due to a self-proclaimed lack of talent, this dream seemed a bit out of reach. He did have an affinity for cooking, and soon got word of a chef in England, Marco Pierre White, who enjoyed rock star status for his work in the kitchen. And so the culinary path that leads to The Whitney began.
Although Marco Pierre White remains to this day a great inspiration and influence on Michael, it was the formidable training he received from Chef Milos Cihelka at the Golden Mushroom here in Detroit that truly began to mold him into the man he is today. It was here that he developed the skills needed to take his work to the next level. Later he spent several years working under Charlie Trotter in Chicago, ultimately becoming his sous chef. While with Charlie Trotter, Michael was given the opportunity to work with many great chefs: Alain Ducasse, Ferran Adria, Roger Verge, among others.
The more he was exposed to a myriad of cuisines and styles, the easier it was for him to develop a style of his own. Chef Michael's approach to cuisine is one of a deep layering of flavors maintaining hearty Midwestern roots. Dishes are built around the availability of ingredients, choosing the finest available fare and showcasing it, all the while keeping a close eye on food and wine pairings.
Michael has kept true to his heart; He has always kept in mind that he learned how to cook at the Golden Mushroom, developed a keen attention to detail at Charlie Trotters, learned how to season while in New Orleans, and has came back to Detroit, the city he loves, to place it on the culinary map. Being at The Whitney’s not too shabby, either!
Other Members
Khalid Diab, General Manager
Claudia Tyagi, Master Sommelier
Bud Liebler, Owner
Patrick Liebler, Executive Director
