Hunter, a seasoned hospitality professional from Birmingham, Michigan, brings nine years of industry experience to the table. She started her career at Rojo, where she served for five years before the closure of the establishment. Three years ago, Hunter joined Heirloom Hospitality and quickly moved up the ranks from server to her current position at Townhouse Birmingham. Hunter’s unwavering commitment to guest satisfaction drives her to provide memorable experiences for every visitor. Outside of work, she cherishes the time spent with her family, particularly her two nieces, who hold a special place in her heart. As a warm and guest-oriented individual dedicated to exceptional service, Hunter has made a significant impact on the local community. With her genuine care and talent, she continues to elevate the standards of hospitality at Townhouse Birmingham and beyond.

Jennifer is an experienced manager and leader with 34 years of leadership in the culinary industry. Her passion for cooking began at her grandmother’s side, learning the value of fresh ingredients and homemade meals. She remains steadfast in her pursuit of continuous learning and experimentation, perpetuating her deep-rooted passion for cooking that originated from her grandmother. After a break working as a deckhand in Alaska, Jennifer developed a deep commitment to sustainable and ethical food production. For the past 25 years, she has honed her skills as a chef and leader. With experience in catering, event planning, and festivals, Jennifer’s expertise is diverse. As a culinary manager, she oversees menu development, food preparation, staff training, and inventory management. Her professionalism, expertise, and dedication to excellence have earned her the respect of her colleagues.

As a child, Artis found joy in his mother’s kitchen, captivated by the aromas, flavors and rituals surrounding meal preparation. Working in restaurants for 12 years prepared him to become an effective manager and have the knowledge and experience to understand the needs of customers and employees alike. Transitioning from cooking to management was a natural progression for Artis, as it allowed him to combine his passion for food with his desire to lead and mentor a team. His hands-on experience in the kitchen provided him with a deep understanding of operational challenges, enabling him to make informed decisions and foster a positive work environment. Artis takes great pride in creating an atmosphere where both staff and customers feel valued and appreciated.