CULINARY TEAM
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.
Tanner Arnold, Chef de Cuisine
Tanner joined AFB Hospitably Group in 2014 and was a key member of Bistro 82’s opening team. From a young age, Tanner knew he wanted to work in the restaurant industry, as his mother sold home kitchen utensils which allowed him to learn the workings of many culinary tools. Tanner worked his way through culinary school at The Art Institute of Michigan, gaining experience as a server, Chef, and manager at Wabeek Country Club.
MANAGEMENT TEAM
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.
