The Detroit Foundation Hotel has appointed Rece Hogerheide as executive chef of the Detroit Foundation Hotel and The Apparatus Room, taking over from Thomas Lents, who held the role since 2017 when the Detroit Foundation Hotel opened.
With Lents at the helm, The Apparatus Room won numerous accolades and awards including, Detroit Free Press‘s coveted “Restaurant of the Year” and “Hottest Restaurant of the Year” by Eater Detroit. Lents’ kitchen served as the training ground for many young chefs, making it a natural progression for him to transition into a new role as the Culinary Director for the Aparium Hotel Group, the operator of Detroit Foundation Hotel.
“I am excited for Chef Hogerheide to kick-off the next chapter of The Apparatus Room and Detroit Foundation Hotel. Coming back to my home state for the opening of this property and restaurant was an incredibly meaningful chapter of my life and I am pleased and humbled to now hand this off to a fellow Michigan native that I know will continue to push the culinary program,” says Lents. “Having worked with Chef Hogerheide previously, I know he is full of passion, rigor and dedication to his teams, the local community and great food and I know the future of The Apparatus Room will be bright under his leadership and direction.”
A native of Michigan, Hogerheide brings more than a decade of culinary experience from across the state to his new role. He held positions at local Michigan restaurants including Gather and Union Joints and is also one of the founding chefs of Felony Provisions which is known for its fermentation; butchery; cheesemaking and charcuterie products, and pop-up dining events throughout Michigan. Most recently, Hogerheide served as the executive chef of Daxton Hotel, where under his direction the property’s restaurant Madam was named the No. 2 Best New Restaurant in Metro Detroit by the Detroit Free Press and 2023 Restaurant of the Year by HOUR Detroit.
Specializing in agriculture’s role in food business, building skills in niche areas including butchery and fermentation, and forging partnerships with community focused organizations, Hogerheide brings specialized knowledge to The Apparatus Room, which should further enhance the restaurant’s mission to showcase the best of Detroit. Hogerheide will debut his first menu at The Apparatus Room in time for the spring season, continuing the restaurant’s tradition of offering New American cuisine, with an approachable take on traditional ingredients and techniques.
The menu will feature locally sourced protein and produce, including a lamb sugo garganelli with organic lamb from Ham Sweet Farms, Calabrian chili, fava beans and ricotta salata, artichoke and greens using spicy greens from Fisheye Farms, artichoke barigoule, fried artichoke and honey Cava vinaigrette made from the property’s own bees, peas and carrots, a carrot cavatelli with spring peas, green garlic, cacio e pepe butter and parmigiana reggiano. This is meant to emphasize the restaurant’s ethos of sustainability. The Bar & Lounge menu will also see changes, including a house-made preserve and local charcuterie offering.
“I’m looking forward to maintaining the level of excellence that diners have come to know from The Apparatus Room, while also bringing new culinary experiences that spotlight the best of Michigan in our offerings,” says Hogerheide. “Building on my background and the talent of our team, I’m honored to be leading this new chapter at Detroit Foundation Hotel, which has set the standard for hospitality in the city since its opening.”
