Prime + Proper

Katharine graduated from Michigan State University with a degree in Food Industry Management, and partnered with Disney Internships while on campus. While studying, she did her management internship with The Cheesecake Factory in Chicago. Upon graduation, she accepted a position at Cheesecake Factory Twelve Oaks in Novi. After graduating to senior manager, she accepted a General Manager position with Paradies Lagardere travel retail and ended up working within many of their high volume concepts for the next 5 years. Katharine has a deep passion for working with people and developing her team, something that led to begin a General Management position with Prime + Proper. Katharine strives to inspire her team at Prime + Proper every day to go above and beyond for every guest. She enjoys making memories for guests and fostering close relationships to welcome guests back again and again. During her days off, she enjoys walking her dog and reading a good book.

With a Bachelor of Arts Degree in Hospitality Business from Michigan State University, Shay is a dedicated professional with a profound passion for the hospitality industry. Shay’s passion for hospitality started when she was in high school, attending a culinary technical school. She then worked her way through college, gaining hands-on experience working in Food and Beverage programs as well as Events with establishments like the Kellogg Hotel and Conference Center and Orchard Lake Country Club. Complementing academic excellence with her real-world exposure, Shay demonstrates her versatile expertise in managing client relationships, event coordination, and delivering exceptional guest experiences. As time goes on, Shay’s passion for creating these experiences in the hospitality space only grows. Beyond her professional pursuits, Shay enjoys reading, practicing hot yoga, and cherishing moments with her family.

Chef Sam's culinary journey began in Dayton, Ohio, before he ventured to Denver to pursue his culinary dreams at Johnson & Wales University. Seeking to expand his knowledge and skills, he interned at the renowned Nightbird in San Francisco, where he refined his techniques and gained valuable insights. This experience propelled him forward on his culinary path. Driven by a desire to elevate his craft further, Sam embarked on a gastronomic pilgrimage to Paris, enrolling in Alain Ducasse Education's prestigious Farm to Table program. Immersed in the rich tapestry of French gastronomy, he forged a profound connection between food and its origins, expanding his culinary repertoire. Now settled in the dynamic culinary scene of Detroit with his wife, Chef Sam continues to captivate diners with his exceptional skills and imaginative dishes. When he's not in the kitchen, he seeks solace and inspiration in nature, often indulging in fishing trips with his loyal canine companions, Daisy and Lily, where he finds balance and renews his creative spirit.

Born amid the vibrant flavors of New Orleans and nurtured in the diverse culinary landscape of Dallas, Chef Kevin embarked on a remarkable culinary journey that spans over 15 years. His passion for the art of food took him to the bustling city of Chicago, where he had the privilege of honing his craft under the mentorship of renowned culinary luminaries, including James Beard and Michelin-starred chefs Stephanie Izard, Paul Kahan, and Abe Conlon. Chef Kevin's culinary philosophy is deeply rooted in a profound appreciation for fresh, locally-sourced ingredients, an unwavering commitment to sustainability, and a relentless pursuit of culinary innovation. Whether it's crafting a multi-course tasting menu or adding his unique twist to comfort food classics, he strives to create memorable and meaningful dining experiences for his clients and guests.

Chef Erin's culinary journey began in her early years, nurturing her love for the kitchen and continuous learning. She pursued her passion by obtaining degrees in Culinary Arts & Baking and Pastry Arts from Schoolcraft College. With a solid foundation in place, Erin worked and managed an ice cream shop for nine years, while also serving as an assistant instructor in Schoolcraft College's esteemed culinary program. Seeking new challenges, she refined her skills in the fast-paced environment of Walt Disney World's production bakeries. In 2019, Erin joined Prime + Proper, expanding her industry knowledge and contributing to the creation of memorable dessert experiences. Outside the kitchen, Erin finds inspiration through travel and scuba diving, discovering new desserts, flavors, and techniques along the way.

Chad, an Economics and Finance graduate of Grand Valley State University, discovered his true passion for hospitality while working in restaurants during his time there. Although he initially pursued a career in finance, he quickly realized that his calling lay in the restaurant industry. Chad's interest in the field grew as he worked in various fine dining establishments, including Wolfgang Puck, Ruth's Chris Steak House, and JW Marriott's Margaux in Grand Rapids, where he served as Assistant General Manager. Throughout his career in food and beverage, Chad's love for wine flourished, becoming a deep passion that he enjoys sharing with our guests and team at Prime + Proper. He continuously dedicates himself to expanding his knowledge and skills, actively educating himself and those around him. While he finds it challenging to pick a single favorite wine, Chad currently has a preference for wines from the Southern Rhone Valley. When Chad is not gracing us with his presence at Prime + Proper, you might find him on the golf course or savoring a handcrafted cocktail, further indulging in his appreciation for quality and craftsmanship.