The 2021 Northville Food & Wine Festival has once again attracted some of the region's finest culinary artists from award-winning restaurants and hospitality venues throughout Michigan. 

This year's festival will launch the first-ever "Live Chef-Cooking Display" event at Ford Field in Downtown Northville, offering exciting and interactive cooking displays throughout Saturday's festival.  



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Executive Chef | Encore Catering & Banquet | St. Clair Shores, MI


Robert Nahra, aka Chef Bobby, has successfully created many unique mouthwatering recipes and dishes that have skyrocketed his culinary career over the years, combining simple, local, and fresh ingredients tied to his roots of Middle Eastern and Italian cuisine.


Chef Bobby is nationally ranked after Baron Chocolates brought him on board as their Chocolatier. Calibrating flavors and flavor profiles for several products. While growing up, he dabbled in the deserts and chocolates as a hobby creating candied delights with his mother. This was one of his favorite things to do while in the kitchen. A dream come true, he was invited to attend the 2016 Academy Awards ceremonies in Los Angeles, California representing Baron Chocolates and handcrafting mouthwatering truffles onsite at several of the A-list festivities.

Chef Bobby believes in giving back to the community as much as he possibly can by donating his time and talent to help others. His culinary team along with his family donate seven-course gourmet wine dinners to charities such as St. Jude, Angels of Hope, Big Brothers Big Sisters, Father Solanus Casey Center, the Full Circle Foundation, and sits on the board of directors for Feeding the Need Ministry Macomb County. Chef Bobby and his team supplement food and provisions week after week for those in need at the ministry. Last spring, Chef Bobby and his team put together picnic baskets for 826 inner city kids on a trip to Cedar Point for the Horatio Williams Foundation and included several delicious and healthy options for the kids to enjoy. Chef Bobby goes out of his way on many occasions to help those in need. His heart is not only in the kitchen, but is also on his sleeve.


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Executive Chef | GENJI | Novi, MI

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Chef Harry Pablo began his culinary training and subsequent career more than 20+ years ago, arriving into the United States from the Federated States of Micronesia in 2000. Specializing in unique Pan-Asian dishes that encompass dishes from different nations and cultures throughout the entire continent of Asia, Chef Harry joined PI's and Genji to create original and authentic dish offerings throughout the Mid-West, and has maintained an alluring composition of rich flavorful delicacies with a strong commitment to historic Asian cooking techniques.

Since 2005, he has been instrumental in the training and management of more than 100+ teppan chefs at Genji, Pi's and an assortment of other restaurants throughout the Mid-West, ensuring the highest quality of culinary excellence is achieved, whilst also adding his own personal touch to food preparation with exciting and theatrical entertainment elements for guests of all ages to enjoy.

Chef Harry enjoys exploring Micronesian cuisine alternatives with an eclectic menu spans the Eastern hemisphere, from the Sichuan province of China to Vietnam, Malaysia and even India. His passion for seafood combinations that pair with traditional Pan-Asian ingredients provides guests with a unique, enjoyable and unforgettable culinary experience time and time again.  


Chef Zachary Berg


Chef & Co-Owner | Mongers' Provisions | Ferndale, MI

Mongers' Provisions

Mongers' Provisions was founded in 2017 by Zach Berg and William Werner, and in 2018 their second store was opened at 4240 Cass, between Willis and Canfield, selling a rotating selection of domestic and imported cheeses as well as globally sourced chocolate and charcuterie.


Berg, began his culinary journey to cheese mongering with a kosher catering gig at the ripe old age of 13 washing dishes and unloading food trucks as Detroit hosted the 1998 Maccabi Games. From meeting his now business partner at Tamarack Camps, to teaching kosher cooking to Monday Night School students, Zach Berg has taken his passion for food and his Jewish roots with him all over the world. 

Zach went to the Culinary Institute of America in Napa Valley, where he was the President of the Student Wine Club, a role that involved venturing out for wine tastings every Saturday for 40 weeks. He also delivered cheese to the famous French Laundry, working for Soyoung of Andante Dairy, which is why he is one of only about 10 shops in the country sells her cheese.


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Chef & Co-Owner | Farm Field Table | Detroit, MI


For Mike and his co-owner — and twin brother — Matt, sourcing high-quality meats means buying from local farmers who allow their animals to graze, socialize and generally live the kind of life they’re meant to live. This practice has made Farm Field Table a hit with some of Metro Detroit’s hottest restaurants (customers have included Selden Standard, Chartreuse and Voyager) as well as home cooks. 

The Romines, who are 31, opened Farm Field Table in 2016 to fill a need they were experiencing as restaurateurs (at the time, they owned an eatery called The Mulefoot Gastropub — named after a breed of pig — in Imlay City, Michigan). “When we opened our restaurant, you couldn’t buy the kind of proteins we wanted, namely meat from pasture-raised, heritage breeds,” says Matt.

While there are butchers aplenty in Metro Detroit, the brothers’ shop, which has a long, narrow retail area and a butchering area that’s off-limits to customers, is the only one that focuses exclusively on whole animals that have been raised on pasture — i.e., not in confined, crowded areas like their conventional counterparts. Aside from offering standard and custom cuts of beef, chicken, pork and lamb, they dry-age their own beef and cure and smoke their own bacon. “We come from a family of hunters who were always butchering things,” says Matt.


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Executive Pastry Chef | Boho Bake House | Detroit, MI


Jessica is a pastry chef who got her start in the kitchen cooking with her grandmothers. After attending culinary school straight out of high school, Jessica interned at Disney World, working at park restaurants, and has since been serving her creative masterpieces across her hometown of Detroit, Michigan.

In 2017, Jessica finished as runner-up on the Food Channel's "Chopped: Alton's Challenge" over a five (5) episode tournament where Alton demonstrated the science behind smoking foods, and contestants were encouraged to infuse their dishes with a smoky flavor.

As an icon in the Detroit Restaurant scene, Jessica has spent time in the kitchen at several local top restaurants throughout the city, including stints as the Pastry Chef at the award-winning "Grey Ghost" Restaurant, Executive Pastry Chef at Downtown Detroit's "Townhouse", and recently started her own side hustle, Boho Bake House, where she continues to serve up culinary masterpieces.


New Chef's being announced leading up to the festival!