Prime + Proper

Chef Anthony studied culinary in New York City, San Francisco and Chicago and brings with him 20+ years of experience in high volume restaurants. He has gained experience with numerous types of cuisine while working as an executive chef and corporate chef in highly awarded restaurants. Coming from Arizona with his most recent endeavor, Anthony worked with Prime Steak Concepts as a corporate chef, doing research and development for several restaurant locations, along with including signature dishes to each locations menu. Anthony has lead culinary vision for nationally acclaimed restaurants such as Bon Temps in Los Angeles and The Pearl Restaurant in Nantucket. He has also contributed to the culinary direction of nationally recognized groups such as Lettuce Entertain You in Chicago, Michael Mina Group in San Francisco and Starr Restaurants in Philadelphia.

Originally from Lansing, Annalise worked from the time she was 16 in foodservice and has always had a love for the industry. She graduated from Michigan State University with a degree in Hospitality Business and a minor in Leadership of Organizations. Throughout college, Annalise spent time at Bay Harbor Yacht Club and The University Club of MSU working to further expand her management skills. Upon graduation, she chose to join the Prime + Proper team to broaden her knowledge of both the Detroit area and the continuously evolving hospitality industry. When Annalise is not at work she loves to try new restaurants and travel. She is excited to explore Detroit and everything this wonderful city has to offer!

Dan, a native of Detroit, spent his culinary career working in several restaurants located around the metro Detroit area, including The Shinola Hotel and The Whitney, where he led the team as an Executive Chef. As a proud member of Prime + Proper’s opening team back in 2017, Dan found his way back to the team as an Executive Sous Chef in 2020. His loyalty to Detroit has created a passion for cultivating relationships with local vendors, and he places utmost priority on sourcing fresh, locally grown products to encourage the growth of Detroit small businesses. Along with striving to provide the best quality food, Dan takes pride in going out of his way to create experiences that will leave lasting impressions for his guests. Outside of work, Dan likes to spend his free-time with his daughter, as well as casually pursuing his dream of becoming a professional disc golfer.

Karl’s love for cooking began at an early age. As a child, he much enjoyed watching culinary programs on Food Network,especially ‘Emeril Live’, absorbing everything he could and testing his skills by preparing dinner for his family with his Father. His admiration for Chefs and the Culinary world carried into all areas of his childhood, he even dressed as a Chef for Halloween one year. As he grew older, the passion only grew stronger, so he decided to jump into the industry. Starting as a dishwasher at a local restaurant, he patiently watched his predecessors and took note, eventually becoming the assistant Kitchen Manager. It was then he decided that he craved more and wanted to continue to expand on his understanding of all things culinary, so he left Michigan to attend the Culinary Institute of America in New York. He spent some time learning and growing in NYC before returning home after being offered his first Chef position in Royal Oak with Cafe Muse. Following his time with Cafe Muse, Karl has been a staple with Heirloom Hospitality, from holding Chef positions with Townhouse Birmingham, to eventually moving to Prime + Proper where he is currently a member of our Chef Team. Karl may be Prime + Proper, but he truly believes sandwiches are the world's most perfect food. When Karl isn’t in the Kitchen, he enjoys mountain biking, and keeping up with the 10 year tradition of playing D&D with his friends weekly. He’s also a car enthusiast, and is currently upgrading a BMW 335i.

Chad graduated from Grand Valley State University with a degree in Economics and Finance, and worked in restaurants during his time at GVSU. Upon graduation, it quickly became clear that the finance world was not his calling. He determined that he very much enjoyed working in restaurants and decided he had a strong desire for hospitality and would continue to pursue + grow his interests within the industry. During his ascent in hospitality, he enjoyed careers within fine dining at restaurants such as Wolfgang Puck, Ruth’s Chris Steak House, and as Assistant General Manager at JW Marriott’s Margaux in Grand Rapids. His interest in wine grew exponentially during his career development within food + beverage, and is now a deep passion he shares with our guests and team at Prime + Proper. Chad continues to educate and hone in on his craft daily, while sharing this education with those around him. If you had to ask Chad what wine is his favorite, it would be hard to pinpoint, however he will say that he is favoring wines from the Southern Rhone Valley. When Chad is not serving wine in the Prime + Proper dining room, you can find him on the golf course or enjoying a handcrafted cocktail.

Tiffany is a Metro-Detroit native with over 14 years of experience within the cities nightlife and entertainment industry. She joined the P+P team to implement her knowledge to help transform Heirloom Hospitality’s visions into a one of a kind experience for their guests. Best’s attentiveness has dubbed her the 2-time reigning Maitre D of the year by Hour Magazine. Simply in her name. In her spare time, the tequila enthusiast enjoys relaxing with her two Boxers and relishing the adventures the city has to offer.