We strive for an environment where everyone feels a connection to the brand, through kindness, collaboration, and action.
OWNER + OPERATOR
Over the last 25 years, David worked alongside York City's hospitality industry elites, curating award-winning wine lists and leading some of the most notable restaurants, live music, and event spaces. David returns home to open his first solo restaurant in the city nearest to his heart, Detroit, after recently leaving a long-tenured position as the VP of Operations of a multi-unit, multi-state organization.
Charlevoix Michigan native Colin Campbell will be helming the kitchen at Alpino. Colin has spent the last decade traveling the country working in Boston, Salt Lake City, and most recently, part of the dining scene in up north Michigan. With Michigan roots and European heritage, Colin's playful yet familiar cooking style will lend itself wonderfully to the kitchen at Alpino.
ASSISTANT GENERAL MANAGER
Jason began his hospitality career in 2006 at the original location of Arbor Brewing Company, where he served the role of both bartender and manager. After ten years at the brewpub, he went on to serve as Operations Manager of Zingerman's event venue, Cornman Farms, for several years. In 2018 he became General Manager of beloved Ypsilanti staple Ollie Food and Spirits. Jason comes to Alpino with almost 20 years of experience in the industry, an ever-expanding desire to learn, and a genuine passion for taking care of people.
BAR MANAGER/HEAD BARTENDER
Born and raised in Detroit, MI, Andre has been a force as an agent of hospitality for almost ten years. He has worked in acclaimed restaurants and bars such as Bad Luck Bar, The Sugar House, Oak & Reel, and many more. His expertise in bar leadership and programming led to Shelby Detroit being nominated for a James Beard Award as a Semifinalist for "Outstanding Bar Program" in 2022. Andre is also the Co-founder of Black On Both Sides, A bar pop-up that celebrates the brilliance Black people have contributed to the hospitality industry.
EXECUTIVE ASSISTANT/OFFICE MANAGER
Before heading to New York City for two years, Anna discovered a unique passion for hospitality, working at notable Detroit favorites; Michael Symon's Roast and Vertical Detroit. In New York, she was a reservationist at the well-known Italian restaurant Lilia under James Beard Award-winning Chef Missy Robbins. After returning to Detroit, Anna was eager to continue her career in the hospitality industry and found her next home at Alpino.
EXECUTIVE SOUS CHEF
Kevin's passion for food was evident early in life; at nine, he turned his mother's kitchen into a fictional cooking show, narrating his execution of a scratch-made apple pie in a style that would have made Julia Child proud. He earned a spot on his high school's competitive Culinary Team two years in a row and continued refining his talents in the renowned Schoolcraft College Culinary Program. Kevin quickly implemented his education at spots like Cork, Johnny Noodle King, and Ima.