Executive Chef/Proprietor
Wright & Company
Detroit, Michigan
wrightdetroit.com
Photo by Sam Sefton
samseftonphoto.com
Marc Djozlija is executive chef and proprietor of Wright & Company, a contemporary American small plates restaurant situated in the historic Wright Kay Building in Detroit, Michigan. The restaurant launched in 2014 and features signature entrees ranging from sauteed sea scallops and roasted pork tenderloin to spicy tuna tartare and pork belly sliders. Prior to this post, Marc served for 20 years as executive chef for the Wolfgang Puck Group in Las Vegas and Atlantic City, and was also executive chef at both Steak and Pizzeria & Cucina at the MGM Grand Detroit. He partners with Dave Kwiatkowski, owner of The Sugar House, a craft cocktail bar in the Corktown neighborhood of Detroit. The team are also partners in Café 78 at the Museum of Contemporary Art and Design. Added to this, they are consulting on a new project - an Asian restaurant called The Peterboro, and have also signed a lease for another downtown bar slated to open before the end of the year. This year, Marc was nominated for the prestigious James Beard Award, and was a semi-finalist for Best Chef Great Lakes Region. When he’s not working, you can find him on the golf course, enjoying travel, and, of course, eating. Marc resides in Corktown with his wife and four legged children - Hercules, Iggy, Sherman, and Sassy, all rescues from the Michigan Humane Society.
Book: The Tipping Point by Malcolm Gladwell.
Destination: So far, the Basque Country in Spain and France.
Motto: Luck has nothing to do with it.
Madison Heights, Michigan
What were some of the passions and pastimes of your earlier years?
I played a lot of sports, particularly baseball and football.
How and when did you decide to become a chef?
During high school I had the opportunity to attend vocational classes as elective credits, so I choose to go into the culinary arts. What I thought would be a good opportunity to meet girls afforded me the chance to find my passion.
Why does this form of artistic expression suit you?
I am methodical and disciplined. I’m also fascinated by the complexity of flavors. While anyone can paint, it takes an artist to transform the most basic into space and meaning. Food is the same. It is not only about the complexity. The best ingredients tell their own stories and affect diners through memory.
What path did your culinary training follow?
After leaving Michigan, I attended the Culinary Institute of America in Hyde Park, New York. From there I lived around the country, including Maui, Las Vegas, and Atlantic City. I met Wolfgang Puck in 1993 and worked for nearly 20 years opening restaurants for him in these locations before moving to Detroit to open two more restaurants at the MGM Grand. In 2014, I left Puck to open Wright & Company and, as they say, the rest is history.
What led to the decision to launch Wright & Company?
After living in downtown Detroit for six years and surveying the landscape, I thought the city was in need of more interesting dining options - especially after all the new businesses came downtown. Our goal was to create a gathering place with emphasis on great food and beverages, and, of course, hospitality. We wanted it to be accessible and comfortable, a place where you could come for a beer before a baseball game, a cocktail after the opera, or just a great dinner with your friends.
What were you aiming for with the style/aesthetic of the space?
The whole concept began with the desire to create the kind of place that Dave and I would seek out if we went to another city. We looked at cool spots we’d been to and took from them what we liked. We also tried to keep the space as true to the original aesthetic as possible, just making it a little more sexy.
How do you source your wine, beer, and craft cocktail offerings?
Dave and our beverage manager, Christian Stachel, take care of all the selections. My input is only on things I like to drink. I let the guys with the most knowledge make those decisions for us.
How does it feel to be part of an important and emerging restaurant community in Detroit?
What we do is exciting, gratifying, and it’s hard work. We took some big chances that have really paid off. Food is central to the narrative, memory, and meaning of any city. We are part of an emerging restaurant community that marks the next iteration of Detroit. We have received lots of great press, including pieces in The New York Times, The London Times, Playboy, and Maxim, and that has contributed to our success.
Do you have a creative process in developing new entrees?
We always start with seasonality. We take flavors that we believe will go together and then use experimentation to see if that is the case. We like to create food with several underlying flavors that will complement each other. I believe that the dishes come together after we take several simple ideas to create one complex idea.
Is there a chef/restaurateur you admire most?
After working with Wolfgang Puck for 19 years, it would be hard not to give him (and his culinary partners) a good portion of the credit for the chef I am today. The opportunity to work, travel, and learn with the company were key to my success. The Puck Group is very good at expansion which taught me the logical steps to hopefully have several restaurants myself in the future.
What is it about the culinary art form that keeps you interested and intrigued?
It is ever changing. Everyday is different - never the same clientele, never the same dining experience, especially with different events that are constantly going on in the venues near us. I like that aspect of the restaurant business, it keeps you on top of your game.
What three kitchen gadgets should everyone have?
A microplane, Vita prep food processor, and timer.
Do you have a culinary/food resource that you turn to?
I read a lot of periodicals and cookbooks. I also have wonderful people in my life with lots of opinions which, when shared on a regular basis, make me a better chef.
What’s your greatest strength in the kitchen?
Leadership, leading by example. Organization and of course logic.
Is there an important lesson you’ve learned as a business owner?
Take nothing for granted and don’t read your own press.
Do you have any advice for aspiring chefs?
First, just serve good food. Some young chefs try too hard to create the next big thing and lose sight of what is really important. Flavor profiles, technique, and supervision are the most important things. Being a great chef requires an immense amount of supervision. Restaurants are ever changing and imperfect places. Last, eat the food that is being served every day.
How would you describe your home kitchen?
Nicely equipped and fairly small and in need of a better hood system. I don’t cook at home very much, but whenever I sear anything, I set off all the smoke detectors in the house.
What’s the best advice you’ve ever received?
Stay humble and focused. You don’t need to tell everyone how good you are. If you work hard and do a good job, people will take notice and, in turn, you will get everything you deserve. This is what my father John Djozlija lived. He never actually said this, but it was how he always conducted himself. I observed and learned this from him, putting his philosophy into words.
From where do you draw inspiration?
I read, eat, drink, and travel a lot. In the next four months, I will be in New Orleans, London, Nashville, Portland, and Las Vegas. Trying food that is served in other cities helps me understand what people are enjoying around the country.
Is there a book or film that has changed you?
The Prophet by Kahlil Gibran. I received it as gift when I graduated from high school. It helped me be more introspective.
What drives you these days?
Creating new food and drink destinations in Detroit. And creating opportunities for the people that have been here from the beginning and who are dedicated to what we are trying to achieve at Wright & Company.
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