Executive Chef Kevin Green, Coach Insignia
Born and raised in the Detroit area, where he continues to reside with his wife and two children, Kevin is a graduate from the acclaimed culinary program at Schoolcraft College. Working under the tutelage of many well respected chefs in the Metro Detroit area, he began his career at Rocky’s of Northville as a line cook. When the opportunity arose, he then moved to the Hyatt Regency Dearborn as a Sous Chef working under Certified Executive Chef Tom Murray. In 2004, he advanced to Cuisine Restaurant, as Chef De Cuisine working closely with Certified Executive Chef Paul Grosz.
In 2008, Chef Kevin joined the exceptional culinary team at Coach Insignia as Chef de Cuisine, where he continues to produce incredible culinary innovations as Executive Chef. He continues to draw on local resources and markets as inspiration for his culinary presentations. Recent trends such as partnering with Whole Foods, Inc. to design monthly cooking exhibitions and branding the flagship Atwater Biergarten are accolades respectfully added to Chef Kevin’s resume.
Executive Chef Michael D’Angelo, Northern Lakes Seafood Restaurant
Chef Michael D’Angelo started his culinary career at Le Cordon Bleu in Chicago, Illinois before returning to Detroit to work at The Golden Mushroom, Charley’s Crab and numerous other metro Detroit restaurants. From Detroit, Chef Mike traveled to Europe to stage at the number one restaurant in the world: NOMA in Copenhagen, Denmark. His journey then took him to the beautiful hills of Tuscany where he worked as a Chef de Partie at Osteria Di Passignano before moving on to his parents’ hometown of Ovindoli in Abruzzo, Italy to be the Executive Chef of Il Cammoscio Ristorante. After three years of European experience from some of the best places in the world for food, Chef Mike decided to return to Michigan and share his passion for food.
“I strive to be the best and encourage my culinary team to push themselves to become the best culinarians we can while having as much fun in doing so as possible. I tell everyone culinary arts is not just food, it’s the art of creating food. Diners at Northern Lakes Seafood Restaurant can expect an exciting menu with a great mix of contemporary and traditional dishes. When it comes to creating food, our goal is to respect and enhance all the ingredients represented in the dish so that they can harmoniously work together to create an edible piece of art on a plate.”
Shalom Shomer, Director of Kosher Operations
As Director of Kosher Operations for Milk & Honey, Shalom Shomer provides the culinary vision allowing Milk & Honey to become the most popular kosher kitchen in southeastern Michigan. Shalom has worked his way up from the very bottom of the culinary industry, beginning in the kitchen prep area by peeling vegetables and preparing simple recipes. Prep cooking and line work soon followed, as well as keeping the books for a local kitchen. After a promotion to Sous Chef, Shalom truly came into his own as a General Manager, supervising the kosher operations for Milk & Honey.
Shalom Shomer holds a Bachelors of Talmudic Law and Philosophy at The Rabbinical College of America, as well as a Masters of Rabbinical Studies (Masters) at The United Lubavitch Yeshiva. He has been employed by Milk & Honey since 2006, and has been married for eight years. He and his wife have a six-year-old son.
Shalom excels at planning and delivering kosher events. You’re invited to contact him at Milk & Honey to bring your next event to life.