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Chartreuse Kitchen & Cocktails Ups Its Pastry Game With Chef Ben Robison

Plus, more food industry staff shuffles to know

Fennel bavarian, orelys 35% cremeux, bourbon tuile, fermented beet, and ginger funnel cake.
Courtesy of Ben Robison

Welcome to Chef Shuffles, a regularly updated roundup of the latest shakeups in Detroit’s restaurant and bar community. Have a staffing update to share? Drop a note at the tipline.

January 11

MIDTOWN — Chartreuse Kitchen & Cocktails is starting the year off by appointing its first-ever pastry chef Ben Robison. Robison is known for his stunning desserts, but he’ll also be taking the lead on Chartreuse new bread program, the Detroit Free Press reports. “It’s going to be great working side by side with Doug [Hewitt] and Sandy [Levine],” Robison tells Eater in an email. “We’ve been industry friends for awhile now admiring each other from afar. Everything has come together over the past few weeks to put us all under one roof.”

The pastry chef joins Chartreuse following a stint at Bistro 82 in Royal Oak. Prior to that he lead the pastry program at Ferndale’s now-shuttered Local Kitchen & Bar. “I’m very excited to get into their network of Michigan farmers and help their team continue to push Chartreuse forward,” he says.

LIVONIA — Gold Cash Gold sous chef and charcuterie expert Jason Osburn is departing the Corktown eatery for a new position as executive chef of 1 Under in Livonia. Osburn told Eater earlier this month that he’s looking forward to the challenge of a higher volume establishment as well as refining the gastropub menu at the beer bar.

All Chef Shuffle Coverage [ED]

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