Chef Eric Voigt is the former Executive Pastry Chef and current Executive Chef for Big Rock Chophouse & The Reserve in Birmingham, Michigan. A graduate of Oakland Community College’s Culinary Studies Institute, he has over 20 years of experience in the restaurant industry. Chef Voigt has honed his skills at the former Tribute Restaurant, working with James Beard Award winning Pastry Chef, Chef Michael Laiskonis, & Chef Cory Barrett, as well as at two Michael Mina (a James Beard Award winning & Michelin starred chef) restaurants in Detroit’s MGM Casino, Saltwater and Bourbon Steak. Chef Voigt was named the American Culinary Federation’s Michigan Chefs de Cuisine Association 2015 Pastry Chef of the Year. He has been featured in Michigan Blue Magazine, Hour Magazine, Style Magazine, Dessert Professional, and the Detroit Free Press, among other publications, as well as on the Food Network. He is also an incredible mentor and a true pleasure to work with, and we enjoyed talking with him immensely.

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