Selden Standard

A four-time James Beard semi-finalist, Andy began his career 20 years ago cooking at a small family restaurant in his hometown of Toledo. Previously, he served as Executive Chef of Michael Symons Roast where he was named best chef, 2012, in Hour Detroit. He has also cooked at LEssentiel (Chambery, France), Tribute (Farmington), and Oliveto (Oakland... , CA), among others. He is a 2003 graduate of the Culinary Institute of America in Hyde Park, New York. Andy spends his free time in his garden, at the Detroit Film Theater, or at Comerica Park and remains, despite his better judgment, a die-hard Lions fan. Homebrewing, Japanese cuisine, and craft beer grabbed Evans attention while he was working in marketing at the University of Michigan. But it was a glass of 2002 Schfer-Fröhlich Riesling that slowly steered his life toward food and drink. He loves entertaining guests and re-watching episodes of Deadwood with an immodest glass of bourbon (from Kentucky). Nick began working in restaurants at a small family spot in Washington Township, Michigan, was introduced to fine dining at the Clarkston Café, and eventually earned a role as Executive Sous Chef at Michael Symons Roast for two-and-a-half years before joining our team. He roots for the second most insufferable college football team in all the land, loves dogs, likes to drink beer and bourbon, and enjoys the rain for the rainbows. She spends most of her time these days overseeing our dining room, but Rachel, a 2010 recipient of a Kresge Artist Fellowship, is also a published poet and writing teacher. Having joined Selden after receiving her Master of Fine Arts from the University of Michigan in 2015, shes spent much of last year cultivating both her herb garden and her affection for sake. A Detroiter whos fond of hiking and backpacking, Rachel loves visiting mountainous locales but shes also cool wandering the Dequindre Cut and jogging on Belle Isle as long as theres sake to drink back home. Working in hospitality since middle school, Gabriel has held nearly every ...Read More