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The Team 2018-03-01T17:14:23+00:00

THE PARC TEAM

“Our goal with PARC has always been to create a place that will set the standard for dining in Detroit, and become known and loved for its vibrant atmosphere, understated elegance, and fun approach to food and drinks.” – Zaid Elia – Owner

“Our world-class venue of Campus Martius, our custom-built facility, and the experienced team of industry professionals we’ve gathered is determined to bring this goal to life and create a must-see destination in downtown Detroit.” – Matthew Shiffman – Owner

JORDAN HOFFMAN

EXECUTIVE CHEF

Recalling meals from his childhood and growing up in Michigan, executive chef Jordan Hoffman returned to his home state of Michigan in late 2015.  Jordan has developed Parc’s menu to feature familiar flavors and refined expressions of Midwestern European cuisine.  With classical training in metro Detroit, Jordan traveled around the world working under some of the most revered and respected chef’s including three Michelin star chef Joël Robuchon.  His experience and knowledge of running fine dining kitchens from Miami to Las Vegas has come full circle with his homecoming to Michigan.  Jordan has mastered the art of live-fire, wood-grilled cookery, and has infused intense layers of flavor into each dish at Parc.  From homemade pastas to in-house butchery, Parc’s menu offers all diners a taste of true fresh and quality ingredients.  Jordan makes it a point to source local and sustainable produce and meat.  Additionally, Jordan flies in daily seafood and fish from around the world.  With nightly features of dry-aged USDA prime beef and other exotic dishes, there is always something new and different for guests to enjoy.

Jordan continues to infuse levels of creativity with a seasonally changing menu pleasing the most discerning guest and providing an exceptional and memorable experience for the senses.

ANDY KARECO

GENERAL MANAGER

Andy joined Parc in 2017 and brings over 20+ years of operational knowledge in fine dining restaurants around the country.  Andy began his fine dining career running Don Shula’s steakhouse in a Marriott property, and then went on to open and manage a Wolfgang Puck restaurant in the MGM casino.  Most recently, Andy left the position of general manager at the Royal Park Hotel’s fine dining concept in Rochester Hills, Michigan.

Leading a front-of- house staff of 60 plus people, Andy strives for 100% consistency in providing a VIP experience for every guest that walks in through Parc’s doors.  From daily dining service to special events, private dining experiences and restaurant buyouts, Andy coordinates all of the moving pieces that make the Parc experience exceptional.  His strength, knowledge, and expertise with front-of- house operations, ensures each guest’s experience and operational aspect of Parc runs seamlessly.

DENNIS PAYNE

LEVEL III ADVANCED SOMMELIER & CERTIFIED WINE EDUCATOR

Dennis Payne, our in house advanced certified Sommelier and certified wine educator, returned to his home state of Michigan in 2016 to begin building Parc’s wine program.  Parc has earned its reputation as having one of the more in-depth wine programs in the state.  With more than 30 years of experience in fine dining, Dennis has built a library which covers 16 countries and has more than 125 of the top AVA’s, AOC’s, DOCG’s, and DO’s known for producing the world’s finest wines.  With a revolving by-the- glass program, Parc offers more than 30 selections, which change seasonally.  Parc features a subterranean concrete wine cellar located below the restaurant kept at perfect temperature for longevity and preservation of cork and bottle.  With over 3,000 bottles comprising of verticals, large formats, and hard to find Unicorns, Dennis can break down each bottle and provide exact information about the history, region, terroir, and the bottle content.

Dennis believes every wine has a story.  There is a reason for its existence in the spectrum of liquid consumables and its important to educate our staff and guests on the regions, the age-old legends, and the facts of where our wines are sourced and how they are crafted.  Most evenings he can be found on Parc’s dining room floor supporting our wait staff and ensuring all guests are enlightened to the variety of wines Parc has to offer.