About Us

CULINARY TEAM

Derik Watson, Executive Chef

Derik has spent much of his career working with famed chef Takashi Yagihashi at many awarded Metro Detroit and Chicago area restaurants, including Iridescence, Tribute, & The Rugby Grille. A natural talent in the kitchen, Derik is making quite a name for himself among area “foodies” and restaurant critics.

Alex Dettwyler, Chef de Cuisine

Alex began his career at the age of 14 washing dishes and peeling potatoes. He quickly fell in love with the rush of working in a professional kitchen, and continued to hone his skills as a line cook through his early twenties. It was at the award winning Notion in Pittsburgh that Alex found his passion for fine dining. Alex joined the Bistro 82 team in 2015, and was promoted to Chef de Cuisine in December of 2016.

MANAGEMENT TEAM

Scott Sadoff, Director of Operations, AFB Hospitality Group

Beginning his hospitality career at the age of 15, Scott has a reputation for being an “operations guru.” He honed his skills at a number of independent restaurants as well the nationally recognized P.F. Changs China Bistro, Inc. and Cameron Mitchell Restaurants. A perfect fit for the role, Scott has knack for swiftly implementing solutions to problems others often overlook.

Adam Fry, Manager, AFB Hospitality Group

As his career in the restaurant industry nears the 20 year mark, Adam continues to build a certain enthusiastic and earnest dedication to his craft. Pairing a passionate reverence for dining culture with a meticulous work ethic, he has a keen eye for nailing the details.

PR or Media Related Inquiries, Please Contact Justin Near: justin@nearperfectmedia.com

Testimonials

"When I first read the pre-opening comments about Bistro 82... — I thought the writers had gone just a tad overboard. Now I know they didn’t."

- Molly Abraham, The Detroit News RATING:☆☆☆☆


"Bistro 82's cool vibe and modern, sophisticated styling aren’t the only reasons you should move this new Royal Oak destination to the top of your must-try dining list. You should really go for the food."

- Sylvia Rector, Detroit Free Press RATING:☆☆☆☆


"The star of the night was the reasonably priced bone marrow, simply served with sea salt, lemon zest, petite greens tossed in a truffle vinaigrette and toast ($11). "I call it meat butter," Watson said with a chuckle as he took a bite. I call it amazing."

- Nathan Skid, Crain's Detroit Business


"...everything was ridiculously tasty and the service was nothing short of outstanding. Afterward I took a trip upstairs where Belen gave me the grand tour. The gorgeous couches, stunning bar (I seriously can't get over that bar), simple and elegant color scheme and amazing view solidified Bistro 82 and Sabrage's reign as the new crown jewel of Royal Oak.

- Alysa Offman, Real Detroit Weekly