April 26, 2023, Detroit, MI – Detroit Foundation Hotel has appointed Rece Hogerheide as Executive Chef of Detroit Foundation Hotel and The Apparatus Room, taking over from one of the most decorated chefs to cook in Detroit, Thomas Lents, who held the role since 2017 when the Detroit Foundation Hotel opened.
With Lents at the helm, The Apparatus Room became one of Detroit’s top dining destinations, winning numerous accolades and awards including, Detroit Free Press’s coveted “Restaurant of the Year” and “Hottest Restaurant of the Year” by Eater Detroit. Throughout the years, Lents’ kitchen served as the training ground for many young chefs, making it a natural progression for him to transition into a new role as the Culinary Director for the Aparium Hotel Group, the operator of Detroit Foundation Hotel. In this role, he has led the charge in creating culinary experiences that are incomparable. Wholly committed to training and mentoring the chefs at each property of the Aparium portfolio, Lents’ fresh perspective and hyper local approach ensure Aparium’s culinary concepts are the heart and soul of each hotel.
“I am excited for Chef Hogerheide to kick-off the next chapter of The Apparatus Room and Detroit Foundation Hotel. Coming back to my home state for the opening of this property and restaurant was an incredibly meaningful chapter of my life and I am pleased and humbled to now hand this off to a fellow Michigan native that I know will continue to push the culinary program,” says Chef Thomas Lents, Culinary Director of Aparium Hotel Group. “Having worked with Chef Hogerheide previously, I know he is full of passion, rigor and dedication to his teams, the local community and great food and I know the future of The Apparatus Room will be bright under his leadership and direction.”
A native Michigander, Chef Rece Hogerheide brings over a decade of culinary experience from across the state to his new role. Chef Hogerheide held positions at local Michigan restaurants including Gather and Union Joints and is also one of the Founding Chefs of Felony Provisions which is known for its fermentation; butchery; cheesemaking and charcuterie products and pop-up dining events throughout Michigan. Most recently, Chef Hogerheide served as the Executive Chef of Daxton Hotel, where under his direction the property’s restaurant Madam was named the No. 2 Best New Restaurant in Metro Detroit by the Detroit Free Press and 2023 Restaurant of the Year by HOUR Detroit.
Specializing in agriculture’s role in food business, building skills in niche areas including butchery and fermentation and forging partnerships with community focused organizations, Chef Hogerheide will bring his specialized knowledge to The Apparatus Room, further enhancing the restaurant’s mission to showcase the best of Detroit. Chef Hogerheide will debut his first menu at The Apparatus Room in time for the spring season, continuing the restaurant’s tradition of offering thoughtful New American cuisine, with an approachable take on traditional ingredients and techniques. Emphasizing the restaurant’s ethos of sustainability, the menu will feature locally sourced protein and produce, including a lamb sugo garganelli with organic lamb from Ham Sweet Farms, calabrian chili, fava beans and ricotta salata, artichoke and greens using spicy greens from Fisheye Farms, artichoke barigoule, fried artichoke and honey Cava vinaigrette made from the property’s own bees and peas and carrots, a carrot cavatelli with spring peas, green garlic, cacio e pepe butter and parmigiana reggiano.
Nods to spring vegetables such as asparagus and carrots will be woven throughout the menu, reflecting the nature of Chef Hogerheide’s full-cycle conceptualization of dishes, while proteins will utilize the full animal in a variety of dishes, such as utilizing lamb in sticky ribs, stuffed pasta and as a charcuterie option. The Bar & Lounge menu will also see changes, including a house-made preserve and local charcuterie offering.
“I’m looking forward to maintaining the level of excellence that diners have come to know from The Apparatus Room, while also bringing new culinary experiences that spotlight the best of Michigan in our offerings,” says Chef Hogerheide. “Building on my background and the talent of our team, I’m honored to be leading this new chapter at Detroit Foundation Hotel, which has set the standard for hospitality in the city since its opening.”
The Apparatus Room is open from Monday – Sunday for breakfast from 7:00am – 10:30am, from Monday to Friday for lunch from 11:00am – 2:00pm and Tuesday – Saturday for dinner from 5:00pm – 10:00pm and on Sunday from 5:00pm – 9:00pm. Weekend brunch is available on Saturdays and Sundays from 11:00am – 2:00pm. The Bar & Lounge is open Sunday – Thursday from 5:00pm – 10:00pm and Friday – Saturday from 5:00pm – 12:00am.
For more information, please visit https://detroitfoundationhotel.com/.
