Sub-Zero PreservationWolf


Chef Joseph Gilbert
Educated at the Culinary Institute of America, Chef Joe added to his training in many four star hotels in Europe. He has been employed as a Private Chef in Puerto Rico, St. Thomas, Los Angeles, New York, Commerce Township and the Bloomfield/Birmingham Area. Most recently he served as a Chef Instructor at the Culinary Arts Program of Oakland Community College, Orchard Ridge Campus. Chef Joe is the Corporate Chef for HoMedics in Commerce Township, Michigan, serving both the management and employees in the staff dining room. Chef Joe has taught “Summer Veal Presentations”, “Lobster, Lobster, Lobster”, “Summer in Tuscany” and “Brown Bag-It in Style” presentations for the Cuisine du Jour Culinary Training Classes at Trevarrow, Inc. as well as handling numerous private corporate culinary events. His delightful personality and sense of humor always enhances the fabulous foods he prepares. Chef Joe has enjoyed the exceptional workmanship and performance of Wolf and Sub-Zero products in his own home as well as the homes of his clients.
Chef Randy Emert, CEC
Chef Randy Emert entered his formal training at Schoolcraft College. Upon graduation, he began his working career at the Bloomfield Hills Country Club. He was hired as the Sous Chef at The Dearborn Country Club and then took a position at Pike Street Restaurant in Pontiac. After moving up the ranks from broiler cook to Executive Chef, Randy moved on to Paint Creek Cider Mill Restaurant in Goodison as the Executive Chef and Director of Operations. From there, Chef Randy served as Executive Chef at the prestigious Golden Mushroom. Chef Randy is now the Executive Chef and Director of Food Services at Great Oaks Country Club in Rochester, Michigan. Chef Randy has served as Captain of the Michigan Culinary Team, competing in Germany at the Culinary Olympics. He is also currently a part time instructor at Schoolcraft College in the Culinary Arts Department. He serves on the Board of the Michigan Chefs de Cuisine Association and is also an Advisor to the Oakland Vocational Culinary Arts Program. In June of 2002, Chef Randy was recognized by the American Chef Federation-Michigan Chapter with the “Chef of the Year” Award! Chef Randy is currently preparing for his final testing for the certification of Master Chef, the highest level of certification possible in American culinary arts. Chef Randy has presented “A Michigan Harvest”, “Wild Game”, “A Garden Harvest”, “Classical Cooking”, “Classical Mexican Cuisine”, “Winter Soups and Stews” and “Classic Irish Cookery” at our Cuisine du Jour events. You may also have tasted his fare at our food lectures and demonstrations at the Michigan Food and Wine Festivals held previously at the Meadow Brook Festival grounds, and also at our Culinary Stage at the Novi Fall Remodeling and Design Expo.
Chef Dawn Bause
Chef Dawn Bause is an award winning cooking instructor and co-author of the cookbook "Romance Begins in the Kitchen," a book which she promises will help you capture, keep or rekindle love using secrets of an ancient Italian kitchen. Her culinary experiences span the globe as she coordinates culinary tours throughout Italy when she isn’t teaching students in her own home in West Bloomfield and at the Birmingham Community House. As one of 12 recipients selected this year by the State of Michigan Public Health Department as a 2010 Hometown Health Hero Chef Dawn…” knows and teaches the importance of eating healthy foods, and preparing them at home!" As the owner of Cooking with Dawn, and Cooking with Dawn Tours, LLC, her mission statement is "I offer culinary adventures to the home cook, through the pursuit, preparation, and enjoyment of good food." This takes her to farmers markets, local grocers who pride themselves in selling the best quality produce, fish, meat, poultry, breads, eggs and cheeses. And when she has her students enjoying meal preparation in their own kitchens, she takes them to Italy for the ultimate culinary adventure, where the enjoyment of life center’s around the table and its food. And what helps in the preparation of the finest meals? The wonderful appliances produced by Sub-Zero and Wolf.
Chef Keith Famie
Keith Famie, well known to metro Detroiters who enjoy fine dining, has recently been reintroduced to the nation through his Keith Famie’s Adventures on Food Network. Most notably however, was his participation on Survivor II: The Australian Outback reality television program, where he survived for 41 days. Chef Famie began his culinary career apprenticing in kitchens throughout Detroit before heading to Europe for additional training. In 1988 Famie opened the award winning restaurant Les Auteurs, which received acclaim from Esquire Magazine as one of the best new restaurants of the year. He was honored as one of America’s “Top Ten New Chefs” by Food and Wine Magazine, in 1989. In 1997, he was recognized by Esquire Magazine for his efforts with Forte, again as one of the best new restaurants of the year. Famie also has served as President of the Michigan based charity, the Rainbow Connection. Chef Famie has been a frequent culinary instructor at Trevarrow, Inc. and their Cuisine du Jour program and also with us at the Michigan Wine and Food Festivals. At home, the chef cooks on only the finest appliances – by Sub-Zero and Wolf, of course! His appliances include the Wolf Gas Convection Range, Microwave, Electric Wall Oven and a 48” Sub-Zero refrigerator.
Chef Chris Hessler, CEC
Chef Chris began his culinary career as an apprentice at the Golden Mushroom, moving quickly to a position of Sous Chef. From there, he worked as Executive Chef at The Lochmoor Club in Grosse Pointe Woods, Schuler’s Restaurant in Marshall, the Huntsman Hunt Club in Dryden, the River Square Restaurant, and finally to his current position as Corporate Chef at Kruse & Muer Restaurants. Chef Chris Hessler is an active member and Certified Executive Chef through the American Culinary Federation where he has won numerous medals for “Original Display” and “Best of Show during their competitions. He won a Gold Medal in the Hot Food Competition during the Culinary Olympics in Frankfurt, Germany, as well as many local culinary awards. The chef presented at our culinary stages at the Wine and Food Festival at Meadow Brook Festival in Rochester Hills, many times at the Novi Home Remodeling Show, and at previous Cuisine du Jour classes. His Outdoor Entertaining Class is always a hit. And he has had enough practice with all of the grilling he has done on the Wolf Barbecues at the Rochester Farmers Market Events! He knows the best product when he sees it!
Chef Frank Turner
As Assistant Corporate Chef for the Group, and former Executive Chef of Morels, A Michigan Bistro, Frank Turner’s reputation is on the line every time a guest enjoys a meal at one of the unique restaurants. Also a Managing Partner of the Matt Prentice Restaurant Group, Turner is responsible for menu development, food quality and management of the kitchen staff and operations for many of the corporation’s venues as well as catering for Catering Temple Israel, Temple Shir Shalom and many offsite catering events. Chef Frank is currently on the Board of Directors for the Detroit Chapter of Slow Foods USA and the Chef for the Michigan Department of Agriculture Select Michigan Program. Turner is passionate about food and “clean” tasting dishes, and holds nothing back in the kitchen. From soups and stocks to fabulous pastry creations, he is among the most versatile chefs in Michigan. Turner embraces classic culinary technique, yielding outstanding and remarkably consistent results in the dining room. He is nearly fanatical about assembling the best ingredients available, even if that means finding them or growing them himself. In Turner’s kitchen, “short cuts” do not exist. Turner sees the creation of a dish only the first step to being a great chef: “Teaching is immortality. You’re only as good as you teach. Because a chef can prepare a dish well doesn’t mean enough in the scheme of restaurant operations. The chef can’t do everything, so you have to be able to teach what you know.” Chef Frank Turner has done just that by presenting wonderful classes to eager guests at our Cuisine du Jour program.
Chef Nick Seccia
Nick Seccia, The Henry Ford's Executive Chef, started his professional food career as a 13-year-old dishwasher in his uncle's restaurant in Michigan's Upper Peninsula. "It was a start," he says with a shrug. In reality, his love of food had begun years earlier. "I come from a food family," says Nick. "Everything in my family was based around cooking and eating and getting together around the table." Obviously, food was already a passion. But it became a career, as well, when he apprenticed with Chef Steve Pilon at Plymouth's Café Bon Homme. Later, he would go on to study at the legendary Culinary Institute of America in Hyde Park, New York, followed by an internship at Aspen, Colorado's Caribou Club. By the mid-'90s, Nick was ready to return to Michigan and leap into the highly competitive world of fine dining in Metro Detroit. He built his repertoire and polished his skills in several private clubs and top-flight restaurants — The Golden Mushroom and the Grosse Ile Yacht Club, among them — and won several regional awards along the way. In 2004, he tackled his biggest-ever challenge — becoming top chef at The Henry Ford. Thanks to his work there, he has recently achieved another major milestone. Since arriving at The Henry Ford, Nick has become a passionate supporter of the concept of Slow Food. In cooking terms, it's the opposite of fast food. But in a broader sense, it's a philosophy that links gastronomy and the pleasures of food to ecology, fair trade and the use of heritage and native foods. As a result of his involvement in the local food movement, Nick was selected to be a delegate at Slow Food's Terra Madre forum in Turin, Italy in October 2006. It's a global gathering that brings together everyone from farmers and fishermen to chefs, educators and economists so that they can share experiences and help develop new concepts of agriculture and food supply.
Chef Kevin Cronin
Chef Kevin has 11 years experience in highly acclaimed restaurants in New York, 7 years experience in resort hotels and restaurants in Florida and 13 years at Dusty's Wine Bar where he serves as executive chef. Chef Kevin won numerous awards over the years, including the "Lewis J. Minor Gold Medal", and the ACF/CPCCA Presidents Award for participation in community fund raising and helping to promote the chefs profession. He also won the National "Cully" Award for Culinary Excellence for two years in a row and was honored in Nashville, TN, and in Washington D.C. Chef Kevin was named “Chef of the Year” by one of the Michigan Chapters of the American Culinary Federation in 2003. The restaurant has also had many accolades including winning 4 Santé Restaurant Awards for "Best Bistro in the Midwest" which is a yearly award bestowed on restaurants with Impeccable Service, Outstanding Wine Programs and Excellent Culinary reputations. Dusty's Wine Bar is also a perennial winner of The Wine Spectator's Award of Excellence. The Detroit Free Press awarded the restaurant 4 Stars and the Detroit News - 4 Forks! Chef Kevin is very familiar with the Wolf product and rates it highest among cooking equipment for the serious chef. He should know; he has used Wolf equipment for years!
Chef Steve Allen - Steve and Rocky's Novi, Mi
Chef Steve Allen is an active member of the Michigan Chefs de Cuisine, Inc., the American Culinary Federation Chapter in Southeast Michigan, and a past trustee on the Board of Directors. Chef Steve previously worked at the renowned Golden Mushroom Restaurant in Southfield, where he trained under the first Certified Master Chef in the United States, Milos Cihelka, (Co-Owner of the Golden Mushroom along with Reed Ashton). He then assumed the duties of Executive Chef for another five years upon Chef Milos' retirement. Now with his business partner, Chef “Rocky” Rachwitz, Chef Steve and Steve and Rocky’s continue to get rave reviews: "Remarkably affordable given the quality of the fare; Steve & Rocky's is a restaurant that deserves a four-star rating, not for the trappings or pretensions, but for all the right reasons." - 4 Stars, Outstanding. Molly Abraham, The Detroit News and Hour Magazine. "One of the Best Restaurants in America." - Gourmet Magazine "The menu emphasizes freshness and creativity and is built around the freshest ingredients available. Elaborate glazes, sauces, and side dishes create a harmonious theme for each entree. The wine list is exceptional and is one of the least snobby I have ever seen, allowing the neophyte to order with confidence." - 4 Stars, Eats & Experience, Elissa Karg, Metro Times
Sub-Zero and Wolf Showroom Auburn Hills by Trevarrow, Inc.



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