Our company’s purpose is about the one thing we love the most:
“Cultivating relationships through the Art of Hospitality”.
This is our soul and what drives us to our core. It’s what drives our team.
It’s the “why” behind how and what we do.
Chef Ryan Prentiss started his culinary career as a dishwasher at the young age of 15 in New Baltimore, MI and hasn't left the kitchen since. He attended culinary school at Macomb Community College immediately after high school, balancing a full-time job within the culinary industry during his studies. Prentiss joined the team at Townhouse Birmingham (the original Sasson entity) in 2014 as a line cook, after leaving his role as Pastry Chef at Marais in 2014. At Townhouse Birmingham, Prentiss was quickly promoted to Sous Chef in early 2015, then Chef de Cuisine in 2016, and is now the Executive Chef at Prime + Proper, which is one of his biggest career accomplishments. Prentiss feels very strongly about treating ingredients with respect and letting the product speak for itself with the appropriate technique. In his spare time, he enjoys driving his 1978 GMC Pickup and working in his garden of eclectic produce.
Walter Apfelbaum relishes his position at Prime + Proper, which showcases his butchery and allows him to educate chefs, servers, and guests on the best cuts for each dish and preference. “There’s nothing I want to do more than continue to learn, and educate others, about butchery,” he says, constantly up-to-date on his purveyors and how they feed, treat, and slaughter their animals to maintain only a premium selection. He focuses each and every day on passion, purpose, and progress, as it relates to cuisine and butchery, as well as staff management. When he hangs up his cleaver, the butcher enjoys heading home to Detroit’s Woodbridge neighborhood, and spending time with his wife, Brittany.
Sharyn Harding comes to Detroit all the way from Las Vegas, where she was the Assistant Executive Pastry Chef of Restaurants for Wynn Resorts for four and a half years. Starting her pastry career with training at the Culinary Institute of America at Greystone in Napa Valley, she gained invaluable experience at Restaurant Budo in Napa and later at Bouchon Bakery before deciding to move to Las Vegas to further develop her love and passion for pastries. Sharyn worked her way up the ranks of Vegas’s restaurants including; Alex, a two Michelin starred restaurant, LAVO and Fleur de Lys. She later managed the dessert program at Sage in Aria Resort before taking her position at the Wynn. Sharyn loves experiencing all of Detroit and looks forward to the experience she will gain in this great city at Prime + Proper.
Living out her dream of working in hospitality and wine, our Wine Director and Sommelier Liz Martinez pulls from extensive experience in renowned restaurants around the country to develop a program for Heirloom Hospitality’s Capitol Park Steakhouse. While maintaining accessibility, Martinez encourages adventurous selections and educates her staff on every aspect of the program, defining a humble, genuine, and anticipatory service culture to guide exploratory and traditional imbibers alike. Raised in Denver as the eldest of four children in a Mexican-American family, Martinez began working in restaurants and gained experience that propelled her through the industry. A lover of music and dancing, she also spent time as a house music DJ and a Brazilian dancer. In her free time, Martinez enjoys socializing with her new friends in Detroit, often heading to a local wine bar to dance to house music on Saturday nights.
Emily Shaieb began working in the restaurant field at age 16 as a “singing busser” at a family owned Italian Restaurant near her hometown of Romeo, Michigan. Pursuing her passion for both hospitality and music, Emily received her Bachelors in Hotel Restaurant Resort Management from Northwood University as well as an Associate Degree in Vocal Performance and Piano. Emily always does her job and lives her life to the fullest of her potential. With 18 years of experience, Emily has one of the sharpest minds, a keen eye for detail and has the highest level of professionalism. Emily possesses skills of a high level manager including excellent communication, brilliant knowledge of guest hospitality and customer service. She loves team building and being able to share her experience and knowledge with others. On her downtime, Emily loves spending time with her family and her two cats, Jonathan and Prince, enjoying a good beer, or riding her bike.
After attending Orchard Lake St. Mary’s High School in 1998, Brad pursued his dream of being a collegiate football player and attended Northwood University in Midland to do so. Brad graduated with a degree in Hospitality Management 4 years later. Following graduation he soon found himself pursuing his true passion, food and the culinary arts. Brad worked at Beacon Hill Country Club in Milford, MI, where he learned the fundamentals of being a professional in the industry. Brad continued his career at Ocean Prime and Eddie Merlot’s where he found his love for open fire cooking and butchery. Brad joined the opening team at Townhouse Detroit in the summer of 2015. Townhouse helped him hone his food knowledge and managerial skills. These skills are poised to make an instant impact on the team at Prime + Proper. Currently residing in Ferndale, Brad enjoys spending his off-time exploring the local restaurant scene with his wife Andrea. Every chance he gets, Brad travels north to the Grand Traverse area, where his fondest childhood memories were made. As a former collegiate athlete himself, he is passionate about college football (Go Blue!). Brad is an avid concert goer who enjoys a wide array of acts which started when he was security at many clubs in the greater Detroit area. Brad is beyond excited for the opportunity to see Prime + Proper grow into the finest Steakhouse in the Midwest!
Josh took the leap into the Culinary World early on by enrolling in cooking courses during his high school years at Anchor Bay. Those classes would eventually lead him to the Art Institute of Michigan, where he would pursue a Culinary Degree. He began his journey into the industry starting as a dishwasher at Rojo, but quickly worked his way out of the tank and on to the line. In his constant pursuit of development, Josh would eventually make his way to Eddie Merlots, where he would round out his culinary skills working every position on the line and eventually earning the Sous Chef position. In 2016, Josh joined the team of Townhouse Detroit; his skills, dedication and passion for the Industry didn't go unnoticed, as a result, he now resides with team at Prime + Proper as a Sous Chef. Josh was first (and still is) heavily influenced by his Grandmothers Thai dishes, as food cooked by your Grandmother is understood to be food cooked with wisdom and rich history. Communication through food is an idea Josh still holds on to today; as he draws passion and inspiration as a Chef by making personal, lasting impression with each guest, giving them an experience rather than solely sustenance. In his free time, if he's not sharpening his skills (or his knives) you can find him on his skateboard, practicing his precision with archery, or working on one of his many auto restoration projects, including his '84 Lincoln Town Car or his '79 Toyota Cressida.