Jeff Briody
GENERAL MANAGER
Jeff Briody has dedicated over 15 years of his life to the restaurant industry. After honing his skills and gaining valuable experience, Jeff embarked on a five-year adventure in Denver, where he worked at some of the city's most esteemed dining establishments. When Jeff isn't pursuing his culinary passion, he cherishes moments spent snowboarding and relishes quality time with his loving family and two adored dogs.
Additionally, he finds solace and excitement in exploring the culinary wonders of the vibrant Detroit food scene. Jeff's interests extend beyond the kitchen, as he indulges in his passion for collecting bourbons, cultivating a diverse and impressive collection. With his wealth of experience, dedication to his craft, and a deep appreciation for family and life's simple pleasures, Jeff Briody continues to make his mark in the ever-evolving culinary landscape, both as a talented professional and a devoted enthusiast.
Myles McVay
EXECUTIVE CHEF PARTNER
Born in Detroit, Myles was raised by parents who considered the dinner table and conversation to be sacred grounds. His passion for the industry can be seen in his 25 years of service with an emphasis on culture, environment, and progression. His style of cooking reflects this in his creativity, use of local ingredients, sustainable practices, and well-sourced products. Constantly feeling like he needed to evolve and learn, Myles spent a plentiful amount of time reading, traveling, and tasting his way around the globe. He embraces everything about the culinary world in an honest, natural, and heartfelt way and was voted “Best Chef” by Hour Detroit in 2017 as well as the “Best Restaurant” award. He believes in a heavy dose of sarcasm, plays in three bands, loves spending time with his kids, and enjoys a good bourbon in his spare time.
Grant Vella
EXECUTIVE SOUS CHEF
Grant is a culinary professional who embarked on his career by owning and operating food trucks. He gained recognition through his ventures, particularly with the Hero or Villain van. Having a strong passion for culinary arts, Grant pursued formal education at the Culinary Institute of America (CIA) in Hyde Park, NY. After completing his studies, he returned to his hometown of Detroit in 2018, ready to make his mark on the local culinary scene. Grant's expertise and experience have been instrumental in several notable restaurant openings. He was an integral part of the opening teams at BESA, Zao Jun, and SMITH & CO, where he contributed his culinary skills and knowledge. Most recently, he fulfilled his dream of opening his own establishment, The Lucky Duck, located in Clawson. Grant's dedication to his craft and entrepreneurial drive have shaped his culinary journey.
Hunter Priest
SOUS CHEF
Hunter is a skilled professional with a diverse range of experiences in the culinary field, showcasing their expertise in various culinary endeavors. With a career spanning over 20 years, he has made notable contributions to renowned establishments. Beginning at Amici's Pizza in Berkeley, MI, Hunter went on to work at Crust Pizza Wine Bar, Crispelli's, and participated in the reopening of Como's in Ferndale. Hunter's expertise lies in running wood-fired ovens, which he developed during his time at Crust. In 2016, he joined Otus Supply in Ferndale, collaborating with Chef Myles McVay and overseeing the woodfire oven. Later, Hunter was recruited by Chef Myles to help with the opening of Mad Nice. Beyond his culinary pursuits, Hunter finds joy in fly fishing, lacrosse, disc golf, film, and exploring the outdoors. These personal interests complement his culinary creativity and enrich his overall approach to life. Combining his professional accomplishments with his personal passions, Hunter Priest continues to leave a lasting impact on the Detroit dining scene, embodying a true culinary adventurer.
Chris Lanigan
SOUS CHEF
Chris is an accomplished chef with an impressive 20-year background in the restaurant industry, demonstrating expertise and success throughout his career. Currently residing in the town of Ferndale, he has become an integral part of the local culinary scene. Chris's journey began as a skilled butcher at Prime and Proper, where he developed a deep understanding of the art of meat selection and preparation. His dedication and talent led him to join Otus Supply as a sous chef, working under the guidance of Chef Myles and perfecting his culinary skills. Beyond his passion for food, Chris finds joy in various outdoor activities. He can often be found exploring the landscapes of the Yukon Territory, accompanied by sled dogs. When not on grand adventures, Chris enjoys the thrill of bike riding and disc golf. He shares his life with a lovable companion named Eva, his loyal and cherished canine friend. Through his culinary expertise and adventurous spirit, Chris continues to inspire and delight both diners and fellow enthusiasts in the world of food.
Christina Niarhos
PASTRY CHEF
Christina is a passionate Pastry Chef with over 9 years of expertise in retail and wholesale production. Christina is skilled in leading culinary classes and demonstrations, offering a diverse range of baked goods, breads, pastries, and confections. Previously serving as the Pastry Chef and Assistant Manager at White Wolf Japanese Patisserie in Clawson, MI, Christina excels in all aspects of management and menu creation. With her knowledge of advanced pastry techniques, strong understanding of design principles, and expertise in creating seasonal menus, Christina consistently delivered large-batch fine dining items for both retail and wholesale purposes. Her qualifications include a Grand Diplome with Dean's List honors in Classic Pastry Arts from The International Culinary Center in New York, NY. Christina's commitment to continuous improvement, exceptional pastry creations, and her ability to foster a positive customer experience make her a valuable asset in the culinary industry.
Adia Brooks
ASSISTANT GENERAL MANAGER
Adia, a native of Cincinnati, Ohio, is a Michigan State University graduate with a degree in hospitality. She has achieved remarkable success in her career, serving as a Training Coordinator and DRM for Main Street Ventures. Notably, Adia made a significant impact by installing Toast POS systems in 20 restaurants, traveling extensively throughout Michigan and West Virginia to implement efficient and modern technologies. Alongside her professional accomplishments, she indulges her passion for food and beverage by immersing herself in the culinary scenes of various destinations. Adia's adventurous spirit, coupled with her commitment to the hospitality industry, continues to shape her journey as a respected and influential figure in the field.
Annalise Shaw
MANAGER
Growing up in Lansing, Annalise discovered her passion for the food service industry at the age of 16. This early introduction sparked her love for the culinary world, leading her to pursue a degree in Hospitality Business from Michigan State University, accompanied by a minor in Leadership of Organizations. After completing her studies, she embarked on a journey with the Heirloom Management team at Prime + Proper, where she aimed to expand her knowledge of both the vibrant Detroit area and the ever-evolving hospitality industry. Annalise actively contributed to the successful opening of Mad Nice, granting her invaluable insights into the meticulous process of establishing an exceptional dining establishment from its inception. Having resided in the Detroit area for over a year now, Annalise has developed a deep appreciation for the city and its dynamic food and beverage scene. During her leisure time, Annalise indulges her passion for culinary exploration by trying out new restaurants and satisfying her wanderlust through travel. Her dedication and enthusiasm are evident both in her professional endeavors and her personal pursuits.
Bruce Felts
SOMMELIER
Bruce, originally from Minnesota's lake country, embarked on a diverse journey before finding his calling in restaurants. From college basketball to a Ph.D. in Pharmacology and Physiology, his path took an unexpected turn when he ventured to Oregon. There, he immersed himself in winemaking in the Willamette Valley. Fascinated by the restaurant industry, Bruce made a bold move to Portland and discovered his perfect match in a busy eatery. In Portland, he excelled in managing beverage programs for esteemed establishments. However, the pandemic prompted his return to the Midwest, leading him to Detroit in 2020. He joined Oak and Reel as the head of their wine program upon its fall opening. In spring 2023, Bruce became part of the Mad Nice team. Bruce's passion lies in delivering warm hospitality and sharing wine's tales through each bottle. His favorite wine fluctuates daily, so you'll have to ask during your visit. When not at Mad Nice, Bruce enjoys books, playing with his children, and cooking elaborate meals while savoring a delightful glass of wine.
Seth High
SOUS CHEF
Seth is an experienced leader in the food industry, widely recognized for his expertise in managing professional kitchens, launching new restaurants, and developing innovative concepts. His passion lies in seasonal, ingredient-focused cuisine and the growth of his colleagues. Notably, he previously spearheaded the house-made pasta and milling program at SheWolf Pastificio & Bar in Detroit. As Chef/Partner at Antietam, he directed the kitchen and introduced house-made charcuterie, bread, pastry, and ice cream programs. Seth also served as an Executive Chef at The Summer House in Nantucket and Route 6 Oyster Bar & Fish House in Philadelphia, where he showcased regional traditions and local ingredients. His earlier tenure at Todd English Enterprises involved key roles in openings across various locations, demonstrating his versatility. Seth High is a respected leader who leaves a lasting impact on every establishment he touches, inspiring his peers in the culinary industry. In his free time, Seth enjoys going for bike rides and spending time with his cat, Lizzie.
Abigail Bennett
MANAGER
Abigail’s love for hospitality began in high school when she took her first job at a lakeside restaurant in her hometown of Holland, MI. She was immediately drawn to the fast-paced energy and the way restaurants bring people together. Over the years, she developed a deep appreciation for exceptional service, the beauty of locally sourced ingredients, and the art of creating memorable dining experiences.
Her career has taken her through a variety of restaurant settings, from a beloved farm-to-table gem in Holland known for its culinary excellence to a French-inspired concept at the JW Marriott in Grand Rapids, where she refined her attention to detail. She later played a key role in launching a new restaurant atop the Amway Grand, an experience that deepened her passion for leadership and seamless guest experiences.
Now in Detroit, Abigail enjoys spending time outdoors, visiting Belle Isle, and exploring the city's vibrant food scene. Whether browsing Eastern Market or cooking at home, she finds joy in the connection between food, people, and place. She is excited to continue her journey with Heirloom Hospitality and looks forward to welcoming you soon.