Chartreuse Hospitality Squad
A native of Howell, Michigan, Douglas Hewitt entered the restaurant business at 14 and graduated with a degree in culinary arts from Schoolcraft College. After working at acclaimed restaurants such as Five Lakes Grill and Terry B’s, Chef Doug opened Chartreuse Kitchen & Cocktails in 2015, which was named the Detroit Free Press restaurant of the year in 2016. Hewitt’s focus on local, natural ingredients gives his food a vibrant brightness that has delighted his guests. Critics have referred to him as a “vegetable wizard” and his food has made them “feel like a kick ass woodland fairy”. When he’s not in the kitchen, Doug is usually playing golf, watching the Lions, or hanging out with his wife Jen and their dog Bo.
When he started working in his grandparents' restaurant at 11, he had to stand on glass racks to reach the dishwashing table. From then on, he's never left the restaurant industry, working his way through dining rooms throughout high school and college. After managing restaurants like Davio's in Philadelphia and Atlas Global Bistro in Detroit, Sandy opened The Oakland Art Novelty Company, a speakeasy-style cocktail bar in the Detroit suburb of Ferndale in 2011. After being named the best cocktail bar in Detroit by multiple publications and garnering praise from Dave Wondrich, Gaz Reagan, and Esquire Magazine, Sandy opened Chartreuse Kitchen & Cocktails in 2015. Sandy is known for his relentless dedication to providing quality care and hospitality to his guests and coworkers. When he's not in the dining room, Sandy is spending time with his wife and two sons.
Our beautiful vestibule mural was created by Louise Chen, a globally recognized artist known for her murals, drawing, paintings and unique exhibitions. The mural features flowers, plants, and herbs native to the Chartreuse Mountains in the French Alps.
Hanging Flower Installation
pot & box is a friendly force of local creativity, utilizing floral design and horticultural decor to interact with its community; to enable its employees to live inspired lives; and to better its industry through sustainable practices, educational opportunities, and stellar aesthetics.
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“You can feel the love and thoughtfulness that’s put into the food and the service.”
“I never felt so special at a restaurant, until I came here.”
“What a friggin way to start out the new year.”
“One of the best meals we’ve ever experienced.”
“It would have been better to send Martha Stewart to Chartreuse instead of prison, because it would have been a much more severe punishment.”