One of the most prominent locations that we felt needed to be mentioned in this film is the legendary Detroit Athletic Club. Last week, we explored the club’s rich history through a series of interviews with CEO/Director Charles Johnson, previous CEO/Director for 26 years Ted Gillary, and the previous chef for the last 26 years Chef Kevin Brennan, CEC.

Collectively, they shared the history and their experiences at the DAC, which has been named the number one private club in the country roughly 12 times over the years.

Because of the high level of social and business status of the DAC, the vast styles of cooking have to be maintained at the highest standard. All three interviews reflected on the early years of Chef Milos Cihelka and Chef Dan Hugelier who were both driving forces in making the club what it is today. Chef Dan Hugelier especially who was responsible for putting the DAC on the global map through countless high level dinners as well as Culinary Olympic competitions.

Chef Kevin Brennan stepped in shortly after Ted Gillary became CEO and together took the club to new heights. Chef Brennan’s previous experience at the Orchard Lake Country Club enabled him to not only maintain the culinary standards Chef Hugelier had created but also helped usher in a whole new generation of culinary talent.

Since Chef Brennan retired, the kitchen has been under the leadership of Chef Shawn Loving, CMC, who is now taking the DAC kitchen and dining experience to even greater levels of excellence. For the first time in 70 years, the historic professional kitchen is going through a multimillion dollar renovation which will create a whole new experience of dining with a private room in the kitchen. As our production progresses, we will be able to watch this kitchen be born as the DAC continues after over 137 years of existence to not only maintain itself as the nation's number one club of excellence, but possibly even more importantly, is how the heart of the DAC and the kitchen will spur new cooking talent that will add to our rich culinary history in the Motor City.