Eli Boyer, Proprietor

A native of metro-Detroit, Eli was a central figure in the growth of Chicago-based DMK Restaurants. With a love of food that can be traced to “Tuesday Night Dinners” at his grandparents’ house, Eli’s interest in restaurants began at the age of 14 as an order-taker at Hungry Howie’s Pizza. Eli held a Management Internship with New York’s Myriad Restaurant Group (Nobu, Tribeca Grill, Centrico) in 2005.

As the first person hired in early 2009 by acclaimed veteran restaurateurs David Morton and Chef Michael Kornick, Eli helped build a powerhouse of nationally recognized restaurants—including DMK Burger Bar, Fish Bar, Ada Street and County Barbeque. After extensive experience as their Director of New & Special Projects—which included overseeing the creative process, budget, timeline and operations framework of each DMK restaurant opening—Eli returned to Detroit and opened the acclaimed Gold Cash Gold in December of 2014.

After successfully creating, operating and growing five loved and lauded restaurants in Chicago and one in Detroit, Eli hopes to continue spreading a new brand of hospitality and creative energy in his hometown.

Jennifer Jackson & Justin Tootla, Co-Chefs

Jennifer and Justin met while attending the Culinary Institute of America in Hyde Park and have since traveled and cooked from Maine to Alaska. Some notable and influential stops have been Prune and Le Bernardin in NYC, Chez Panisse in Berkley CA, Eva in Los Angeles, The National and Farm 255 in Athens GA, Mission Table in Traverse City MI, Yusho, and Kinmont in Chicago. Their most recent adventure was at Thank You Chinese also in Chicago where they served as Co-Executive chefs, developing a menu that bridged the gap between American and traditional regional Chinese cuisine.

Jennifer was raised in Northeast Georgia where she learned the traditions of her Southern heritage cooking with both her grandmothers since she was knee high to a grasshopper. Growing up, Justin’s mother introduced him to the bounty of the Midwest, while his father taught him the food of his Indian culture, their house always smelled like curry.

When they’re not cooking, they like to spend their time talking about cooking, trolling Instagram, swimming in Lake Michigan and drinking Tecate, sometimes all at once.