The Duel Arts Beats and Eats Contestants

Meet The Chefs

Introducing metro Detroit finest chefs chosen to compete in Arts Beats and Eats, The Duel. These eight chefs come from all over the metro Detroit area bringing their different skills and expertise into the competition. Only one chef can remain - who will it be? IT'S DOWN TO FOUR!

Finalists...

Marc Djozlija - FINALIST
Wolf Gang Puck Grille
1777 Third St.
Detroit, MI 48226
(877) 888-2121

BIO: Marc Djozlija’s passion for cooking began while attending high school in his hometown of Detroit. During his junior and senior years, Djozlija opted to take cooking classes three hours a day at a vocational institute in place of his electives.

Following high school graduation, Djozlija furthered his training at the Culinary Institute of America during which time he completed an eight-month externship in Maui at the popular Leilani’s on the Beach. Upon graduation in 1988, Djozlija moved back to Michigan to help a friend open the restaurant Ginopolis in Rochester. Eager for change, Djozlija headed west to Las Vegas in 1990 to become the banquet chef at the Las Vegas Hilton.

After two years in Las Vegas, Djozlija joined forces with Chef Wolfgang Puck to open Puck’s famed Spago in the Forum Shops at Caesars. The opening is credited with sparking the fine dining revolution that continues in the city today. Djozlija joined the opening team as a line cook and after eight years at Spago, he further developed his culinary techniques, creative style and management skills to ultimately achieve the title of chef de cuisine in 2000.

Following his years at Spago, Djozlija served as Executive Chef of the Las Vegas restaurant Cili at Bali Hai Golf Course, while the restaurant was under a partnership with the Wolfgang Puck Fine Dining Group, and as the Corporate Catering Chef for the Las Vegas-based Private Dining & Catering arm of Puck’s company.

In 2004, Djozlija was chosen as Executive Chef to open the Wolfgang Puck Bar & Grill at MGM Grand in Las Vegas, Chef Puck’s first modernized “bar and grill” concept. Drawing from his unique experiences with varying styles of cooking, Djozlija created an enticing menu featuring contemporary twists on classic “bar and grill” standards.

After two years, Djozlija headed to Atlantic City to open Chef Puck’s first venture on the east coast, the Wolfgang Puck American Grille. As Executive Chef, Djozlija evolved Puck’s first “bar and grill” concept and created menus for two distinct dining areas ranging from casual and relaxed to more high-end and upscale.

Now, after leaving Michigan 17 years ago, Djozlija returned home to Detroit to open the third “bar and grill” concept for Chef Puck, the Wolfgang Puck Grille at the new MGM Grand Detroit. At the helm of the kitchen, Djozlija creates Puck’s signature comfort food with a variety of fresh innovative dishes taking inspiration from Wolfgang’s signature fine dining restaurants including Spago and CUT. The restaurant’s culinary creations also are the foundation for the resort’s in-room dining program, serving guests 24-hours daily.

Brandon Wolschleger - FINALIST
Table 5
126 East Main Street
Northville, MI 48167-1620
248-305-6555

BIO: My name is a Brandon Wolschleger and I am 24 years old. In 2008 I graduated from Schoolcraft College where I earned an Associate’s Degree in Culinary arts. Growing up I spent a considerable amount of time in the kitchen developing my passion for cooking with my mother and grandmother. I have been cooking professionally for over six years. My notable work experience has had me working in Northern Michigan at the Farm restaurant under Master Chef Jeff Gabriel and also at the Loving Spoonful under Executive chef Shawn Loving.

In 2008-2009 I was on the Student Competition Team with Schoolcraft College. During the teams competition experience we won a silver medal and two gold medals competing at local, regional and national levels. We spent six days a week with intense training headed by our coaches, Master Chefs Kevin Gawronski and Dan Huglier. Since the competitions I have taken over as the head chef of Table 5, where I have worked since its inception in 2008. I currently work and reside in Northville, where I enjoy spending time with my girlfriend and my St. Bernard.

Zach F. Stotz - FINALIST
Atlas Global Bistro
3111 Woodward Ave
Detroit, MI 48201
313.831.2241

BIO: Zachary’s culinary career started as many do in the kitchen of his mother where he learned the art and love of simple Midwestern cuisine. When entering the workforce at the age of 15 he stumbled upon a job as a prep cook in a casual dining restaurant and has been a staple of the back of the house since. He climbed the ladder at various corporate restaurants until joining Atlas as an apprentice in his mid 20’s.

Zach has spent the better part of 15 years learning from those cooking around him and tasting any style of cuisine when he has the chance, deconstructing it all down to its essence and infusing it with his love of northern Italian and southeast Asian cuisine at Atlas Global Bistro.

When Zach is not in the kitchen, he can be found entertaining his young son, Noah, with his wife Morgan. When he gets a break from his fatherly duties Zach is either listening to old 45’s or building up his collection of cookbooks.

Reva Constantine - FINALIST

Joe's produce & Gourmet Market
33152 Seven Mile rd.
Novi, MI 48153
248.477.4333

BIO: Chef Reva began her culinary career in the prestigious culinary program at Schoolcraft College where she competed on the Salon team under the direction of Chef Kevin Gawronski, CMC. After graduation, she went on to become the executive chef of restaurants such as Villa Maria and Gravity Bar & Grill, which she opened in 2003. After her tenure at Gravity, she accepted the job of Chef de Cuisine at the storied Ritz Carlton hotel. Currently she is the executive chef of Joe's Gourmet Market & Catering. Reva is known for her straightforward, innovative cuisine, packed with fresh and vibrant flavors.

Runner Up...

Justin Lucus
Toasted Oak Grill & Market
27790 Novi Road
Novi, MI 48377
(248) 277-6000

Jim Bologna
The Townsend Hotel
100 Townsend Street
Birmingham, MI, 48009
(248) 642-7900

Paul Maxon
Ronin
326 West 4th Street
Royal Oak, MI 48067
248-546-0888

Raven Crane
Majestic Cafe
4120-4140 Woodward Ave
Detroit, IM 48201
313.833.9700