DISCOVER THE
STATLER RESTAURANT

Welcome to a modern French bistro, where we believe food should take you on a journey through memories and inspire new ones. Featuring a contemporary twist on classic French cuisine, our menu matches the vibrant mood of the restaurant, with familiar favorites and tried-and-true classics such as braised short ribs, steak tartare, mussels, and more. Courtesy of Certified Master Chef Daniel Scannell and Executive Corporate Chef Jim Oppat, the restaurant features the best of classic French cuisine in a sophisticatedly chic and lively atmosphere.

Master Chef Daniel Scannell photo

Master Chef Daniel Scannell

Chef Scannell is one of only 72 Certified Master Chefs® (CMC®) in the United States. He began his journey in the food-service industry back in 1972 and comes to the Joe Vicari Restaurant Group with over 50 years of culinary experience. His numerous accolades over the years and certification to Certified Master Chef® in 2003 have proven his knowledge and skillset in and out of the kitchen. Certified Master Chef® (CMC®) represents the most rigorous culinary testing a professional chef can obtain, and the most demanding level of achievement offered by the American Culinary Federation. He has been working with Corporate Executive Chef James Oppat at The Statler to create a menu that exemplifies true French cuisine.

Chef Daniel is a 1998 graduate of Johnson & Wales University where he received his Associates Degree in Baking & Pastry Arts and a bachelor’s degree in food-service management. He also received an Honorary Doctorate Degree in Culinary Arts in 2006 from that same institution. His career highlights include, being selected as a member of the American Culinary Federations Culinary Olympic Teams in 2000, 2004 and 2008. He is a member of the Confrérie de la Chaine des Rotisseurs and Les Amis d’ Escoffier Society. He has competed in competitions all over the United States and in Europe. He won The Jean Conil Perpetual Trophy for International Chefs in Limerick Ireland and was inducted into The Epicurean World Master Chefs’ Society of London. Members of the United States Culinary Team have won many international competitions including an Olympic Sieger for Category B in Cold Food in 2000, which is the highest recognitions a team can receive. At the 2004 IKA Culinary Olympics, Team USA came away with the title of World and Olympic Champions in CATEGORY R/Restaurants of Nations and placing third overall in the world out of 32 nations. In May of 2008, he was granted Global Master Chef Certification from the World Association of Chefs Societies (WACS). In 2007, Chef was named Northeast Regional U.S.A.’s Chef of the Year. Chef Daniel designed and developed over 50 silver service pieces for American Culinary Federation’s Team USA – Custom platters for the Bocuse d’ Or 2009-2012 and specialty pieces for French laundry. He was also personal couch for Chef Richard Rosendale, CMC Bocuse d’ Or USA 2012

Corporate Executive Chef James Oppat photo

Corporate Executive
Chef James Oppat

Having been trained and mentored by some of the nation’s top chefs, Corporate Executive Chef James Oppat has enjoyed much travel throughout the United States and parts of Europe. A graduate of Schoolcraft College in Livonia himself, he has many ties to the Master Chef instructors at the college and was trained in French cooking. Chef Oppat has brought his talent and skill to oversee and cultivate the menu and team at The Statler.

Chef Oppat joined the Joe Vicari Restaurant Group in January 2007 at the Andiamo location in Dearborn. After eighteen months as the Executive Chef, Andiamo Dearborn quickly became a role model setting financial and operational standards. Chef Oppat was promoted to Corporate Executive Chef, and later Operations Manager, overseeing all restaurants in the Joe Vicari Restaurant Group. He has worked to raise the profile of all aspects of the Restaurant Group, including the opening of “Joe Muer Seafood” which received the Hour Detroit “Restaurant of the Year” award in 2012. Attributing his successes to surrounding himself with the best and creating a diverse, powerful, and motivated team, he has brought standardization to all restaurant locations without sacrificing the “From Scratch” background that built the Joe Vicari Restaurant Group.

Executive Chef Lea Perz photo

Executive Chef Lea Perz

Chef Perz, originally from Michigan, began her culinary journey as a Garde Manger, Prep Cook under Chef/Owner Brian Polcyn and continued on to receive her Bachelor’s of Professional Studies in Culinary Arts Management in 2013 from the Culinary Institute of America in Hyde Park, NY. Chef Perz spent time perfecting her skills while in St. Louis, Atlanta, Denver, San Francisco, and Newport Beach and is now back in metro Detroit looking forward to spending more time with her family. In Atlanta, she became proficient in cooking dishes completely from scratch, a specialty for Joe Vicari Restaurant Group chefs. Chef Perz is also proficient in Butchery and Charcuterie as well as fermentation, cheese production and bread production.