Detroit Restaurant & Lodging Association (DRLA) today announced three new board members have been appointed: Yanni Dionisopoulos, founder of Yiamas Hospitality Group; Jacob Dondzila, general manager of Shinola Hotel Detroit; and Chef Omar Mitchell, executive chef of Table No. 2.
Dionisopoulos, a second-generation Greek American, is the co-owner of Golden Fleece, Detroit’s oldest continuously operating Greek restaurant and one of Greektown’s most recognizable landmarks. The restaurant has been in his family for generations, making hospitality a lifelong endeavor for Dionisopoulos.
“My experience in hospitality is driven by a simple philosophy: preserve tradition, embrace innovation, and create places where people feel like family,” says Dionisopoulos. “Each of the members of this board have their own way of leading, and I’m excited to incorporate our ideas and bring our guidance to the Detroit hospitality industry.”
Dondzila, a metro Detroit native, brings more than 15 years of experience in the global luxury hospitality industry. His career has taken him to some of the world’s most iconic properties, spanning Waldorf Astoria, Ritz-Carlton, and more. His appointment is a proud professional and personal milestone, as it serves as an opportunity to accelerate Detroit’s resurgence through one of the city’s most prominent hospitality icons.
“At Shinola Hotel, we continually strive to elevate service, guest experience, community engagement and our position within the market,” says Dondzila. “I’m honored to share my experience and expertise with the DRLA Board.”
Mitchell is a Detroit-born restaurateur and chef with more than 35 years of experience. His signature restaurant concepts, Table No. 2 and Lina Chef’s Table, have been recognized with prestigious awards, such as a high recommendation from the Michelin Guide and rated in the Top 5 Best New Restaurants by Macarfi in 2026. He has also been featured on Food Network’s “Chopped” and operates multiple food concepts within Ford Field.
“Pushing culinary boundaries is at the forefront of what I do, and Detroit has never been the place to stay inside the cookie-cutter mold,” says Mitchell. “By using global inspiration for local dishes and creating memorable, emotional dining experiences, I want to leave a lasting impact with the DRLA that sets up other members of our industry for success.”
Justin Winslow, president and CEO of the MRLA, says “These three leaders exemplify the exact type of person that DRLA members would want to represent them. Their commitment to Michigan’s hospitality industry strikes us all as some of the best in the business, and I look forward to collaborating with Yanni, Jacob, and Omar.”
