Derik Watson, Executive Chef
Derik has spent much of his early career working with famed chef Takashi Yagihashi at many awarded Metro Detroit and Chicago area restaurants, including Iridescence and Tribute. A natural talent in the kitchen, Derik is making quite a name for himself among area “foodies” and restaurant critics.
Joseph VanWagner, Chef de Cuisine
Joseph joins AFB Hospitality Group with nearly a decade of culinary experience in both Detroit and Chicago, where he has worked at some of the cities’ best restaurants, including Bacco Ristorante, Chartreuse, and Local Kitchen and Bar. Joseph’s experience has led him to develop an aesthetic approach to progressive flavors, developing modern cuisine sourced with fresh local ingredients. He is a graduate of Michigan State University’s School of Hospitality Business.
Keith Schofield, Director of Operations, AFB Hospitality Group
Keith joined AFB Hospitality Group in February 2017 as the General Manager of Bistro 82. Now overseeing all properties, Keith brings over 30 years of restaurant experience to the team, with expertise in both front and back-of-the-house operations. Keith puts his hands-on management style into action as he has in previous roles as Food & Beverage Director at MGM Grand Detroit, Director of Restaurant Operations at The Townsend Hotel, and Senior Managing Partner of the Matt Prentice Restaurant Group.
Lea Schofield, General Manager
Lea boasts 25 years of hospitality experience in a wide array of food and beverage concepts, from delis to corner bars to fine dining venues. Prior to joining the Bistro 82, Lea managed several Metro Detroit area restaurants for the Unique Restaurant Group, and most recently opened and operated Café ML and Bill’s Eat & Drink for the Roberts Restaurant Group. Lea was named the 2015 Michigan Restaurant Manager of the Year by the Michigan Restaurant Association.
Adam Fry, Manager
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.