Chef Brion Wong has joined the team as Chef de Cuisine at forthcoming Cass Corridor concept The Peterboro. "Brion brings creative vision and tremendous skill to our program, and is a perfect fit to execute our take on contemporary American-Chinese cuisine," partner Dave Kwiatkowski writes in a release.
"They have given me a great deal of creative freedom."
Wong tells Eater that he's looking forward to working with the crew that has been involved in several Detroit projects including Wright & Company, Café 78, and The Sugar House. "It's an incredibly successful team." While the timing of his September 5 exit from Antietam might seem somewhat suspicious, the chef asserts that he didn't receive any offers from The Peterboro until after his departure. Wong has mainly executed French dishes since moving to Detroit, but says he's looking forward to demonstrating other skills. "At this point in my career and with the options available to me I want to cook the food that I want to make. They have given me a great deal of creative freedom."
The Peterboro is expected to open sometime this fall in the former Chinatown area of Detroit. Iconic Tattoo and 8 Degrees Plato recently opened in the same building. Wong doesn't offer any specifics about the menu yet, but says he'll be working with chef Marc Djozlija. No word yet on whether chef John Campau is still participating in the project.