BIRMINGHAM — Big Rock Chophouse of Birmingham has named Matthew A. Fitchett as its new certified executive chef.
In his new role, Fitchett will be responsible for overseeing the day-to-day back of the house operations of Big Rock Chophouse’s 4-Star restaurant, its private dining facility, The Reserve, and all off-site catering events. He will train and manage a team of 30 while creating and overseeing the restaurant’s award-winning menu.
Fitchett previously worked at Loving Spoonful, Five Lakes Grill, Golden Mushroom, Barton Hills Country Club, Bay Harbor Yacht Club, and American Harvest Restaurant at Schoolcraft College, where he graduated with a culinary degree. Most recently, Fitchett worked as certified executive chef of Café Zinc, a French bistro at the H Hotel in Midland, prior to joining Big Rock Chophouse earlier this year.
Fitchett will replace former Executive Chef Brian Henson, who left to work for the Detroit Golf Club.