Articles/ Recipes

Articles/ Recipes

Simple Southwest Soup

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Chef Chris Cason – Cuisine du Jour Featured Chef – April

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 in New York City under Andrew Carmelini, and an internship at under James Beard Award winning chef Takashi Yagihashi at Tribute in Farmington Hills, MI  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.

At Chapman House you will discover 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. Their mission is to deliver memorable dining experiences through extraordinary cuisine and engaged personal service.

Chef James Ung – Cuisine du Jour Featured Chef – January

Chef James Ung was born in Malaysia, and moved to the United States at the age of 18 to attend Northwood University in Midland, Michigan where he majored in International Business and Economics.  His first venture into the culinary world was at Genji – a Japanese Steakhouse and Sushi Bar in Midland where he was a Teppanyaki Chef for 4 years, creating delicious meals in front of his guests. (Did we mention that Wolf is bringing out a new Teppanyaki Griddle Module?!)  He then moved to Chicago and worked under a notable French chef for 2 years at the Marriot Hotel in Oak Brook, Illinois.  Moving back to Michigan, Chef James was promoted to Sushi Chef back at Genji where he created delicious delicacies for 3 years.

His most recent ventures include opening 2 restaurants; the first, Basil Thai Bistro, which he opened with his wife’s family who are of Thai and Laotian origin.  The second restaurant was Blossoms Asian Bistro in Midland which he opened with fellow chefs with whom he had worked at Genji years before.

Chef James’ has a unique interest in both Italian and Mexican Cuisine.  He is currently working on his latest project – a third restaurant in the same area which he comments will be a “Burger Joint” !  But not just any burger joint, this one will feature Fusion Flavors – so it’s “not your Mama’s cheese burger” that you will be ordering here!  Stay tuned.  More excitement to come from this young chef!