Townsend Hotel Names New Executive Chef



BIRMINGHAM — The Townsend Hotel, a AAA 4-Diamond luxury property known for its exceptional service and amenities, today announced the recent appointment of Drew Sayes as its new executive chef. The announcement was made by The Townsend’s Managing Director Steven Kalczynski.

As the hotel’s executive chef, Sayes is responsible for creation and execution of the fine dining menu at The Townsend’s award-winning Rugby Grille, as well as overseeing the menus associated with the hotel’s other extensive dining operations, including room service, afternoon tea and catering.

“We couldn’t be more pleased with the addition of Chef Drew to The Townsend’s stellar culinary team,” said Kalczynski.  “His knowledge, creativity and passion for quality, approachable and regionally-inspired cuisine is sure to impress our visitors’ palates.”

Prior to joining The Townsend Hotel team,  Sayes most recently served as executive chef at the prestigious Atlanta Athletic Club in Johns Creek, Ga.  Prior to that, he worked for The Ritz-Carlton Hotel Co. at various property locations throughout the country, including Dearborn, Marina del Rey, Calif., New Orleans, La. and Buckhead, Ga. 

"I've always taken pride in serving my guests only the finest quality products from my kitchen," said Sayes. "I'm an avid supporter of local farms and supporting sustainable practices, while focusing on regional cuisine rooted in French technique with approachable, unpretentious flavors."

In addition to his daily preparations at The Townsend Hotel, interested foodies will experience Chef Sayes’ culinary mastery on display at the upcoming, sold-out James Beard Celebrity Chef Tour, which makes its stop in Michigan on Jan. 27  at the Bloomfield Hills Open Hunt Club. The dinner also will feature The Townsend Hotel’s Executive Pastry Chef Taylor Brockenshire, among other celebrity guest chefs.

A native of the metro Detroit area, Sayes received his formal training at the Culinary Studies Institute located at Oakland Community College in Farmington Hills, and further honed his skills through cooking competitions and time working for some of the area’s top chefs  In August 2012, Sayes became a Certified Executive Chef through the American Culinary Federation.

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