245 South Eton Street, Birmingham, MI 48009

Metro Detroit’s 4-star Award Winning Restaurant

Executive Chef, Eric Voigt

Accomplished Executive Chef, Eric Voigt, joined Big Rock Chophouse and The Reserve in 2011 as our Executive Pastry Chef and has been wowing customers ever since with his amazing dessert creations. He was promoted to Executive Chef in June 2018 and is responsible for overseeing the day-to-day back of the house operations of Big Rock Chophouse, The Reserve, and all off-site catering events. He trains and manages a team of 30 while creating and overseeing the restaurant’s award-winning menu.

Blending together more than 20 years of experience at several renowned restaurants, Voigt began his culinary career at Oakland Community College, majoring in pastry design. His first venture in the industry was working at the nationally acclaimed Tribute Restaurant in Farmington Hills, Michigan. He trained side-by-side with the James Beard pastry chef winner, Michael Laiskonis, now at ICE, Institute of Culinary Education in New York City, and Cory Barrett, now at The Culinary Institute of Michigan. The three chefs worked together for three years before Voigt took the reins as Executive Pastry Chef at Tribute.

His enthusiasm and love for his craft became evident in his award-winning desserts drawing many repeat customers who became Eric’s biggest fans. After five years at Tribute filled with many successes, Eric was selected to work at Detroit’s new MGM Grand Casino working at two Michael Mina restaurants called Saltwater and Bourbon Steak. In 2009, he left to oversee The Dali Group Restaurants in downtown Birmingham prior to joining Big Rock Chophouse and The Reserve.

Voigt’s has been featured in Michigan Blue Magazine, Hour Magazine, Style Magazine, Dessert Professional, The Detroit Free Press, and a book called Plating for Gold. He also has appeared on many local Detroit television stations performing special pastry demonstrations including WDIV-TV Channel 4 (NBC) and WXYZ-TV Channel 7 (ABC). He was chosen in 2007 to represent one of nine teams to compete in the Amoretti National Pastry Championship held in Nashville, Tennessee. Most recently, Voigt was named the American Culinary Federation’s Michigan Chefs de Cuisine Association’s 2015 Pastry Chef of the Year

Voigt currently resides in Birmingham, Michigan with his wife, Laura and two sons, Henre and Reme and has a new baby on the way. He enjoys running marathons, cycling, and reading comic books.