Chef Mike Eckles began his culinary career training in food and wine at the world renowned Culinary Institute of America in Hyde Park New York. After graduating at the top of his class he worked at some of Michigan’s best restaurants. Starting at Coach Insignia, and later became the sous chef at James Beard nominated Forest. But the drive for higher class food compelled him to start Abode.
Chef Marcus D’Onofrio began his culinary career right here in Detroit. He has had the privilege of working at Michelin starred Yugen, in Chicago. Afterward he helped manage the kitchen at Detroit’s beloved Selden Standard.