With restaurants spanning the country, Michael Schlow is one of the most influential and respected chef/restaurateurs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on The Tonight Show with Jimmy Fallon, Bravo’s Top Chef Masters, The Today Show, Good Morning America, The Rachel Ray Show, CBS This Morning, Nightline, and The Food Network. He’s been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” given out by Robert Mondavi to only 6 recipients a year.
Schlow has spent his life cultivating his craft, learning the restaurant business the old-fashioned way, from the bottom up. Starting as a dishwasher at age 14, Schlow has excelled at every position in the industry. He worked his way up through some of the best restaurants in the world, and now as owner and concept creator, has shown the ability to continually produce restaurants that are critical, as well as financial successes.
His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet.
Michael Schlow tapped Lloyd Roberts to be the Executive Chef of Adachi Restaurant in Birmingham Michigan. Prior to working at Adachi, Chef Lloyd worked and learned from master chefs Jean-Georges Vongerichten, Nobu Matshisa and others at Vong, Nobu Moscow and Nobu Budapest. His training reflects his experiences in French, Japanese and other Asian cuisines. Chef Lloyd was born on the island of Jamaica and has lived in New York, Moscow and Budapest – bringing with him a broad range of traditions and local cuisines.
David grew up in southeast Michigan fully inculcated in the food and beverage industry. David studied social sciences and food marketing at Michigan State University. Furthering his education, he attended the Epicurean Culinary School in Los Angeles.
David’s experience spans every aspect of restaurant and bar operation, from chef to ownership and management. Prior to Adachi, David was GM of Monsoon in Chicago, Managing Partner at Parlor in Chicago and opening GM of Shibumi in downtown Los Angeles.