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Noor MARKET & BAKERY Middle-Eastern Carry-Out • Fresh Baked • Sweets & Bread 6263 ORCHARD LAKE ROAD (IN THE SUGAR TREE PLAZA) WEST BLOOMFIELD (248) 538-7599 MONDAY - SATURDAY: 9AM - 9PM SUNDAY: 9AM - 8PM LOOK FOR OUR DAILY LUNCH SPECIALS 26 CHALDEAN NEWS MARCH 2007
Line cook Raid Polis assists Chef Lee at his Shenandoah debut. someone’s in the kitchen Shenandoah’s Lee Sharkas one of many Chaldean chefs Discerning diners at the Shenandoah Country Club in West Bloomfield may have tasted a hint of “home cooking” in their meals lately. In January, Lee Sharkas grabbed hold of the reins in the country club’s kitchen, becoming the first Chaldean to assume the title of executive chef at Shenandoah. “He’s an excellent chef and has a very strong background — the total package,” said Shenandoah General Manager Kamel Kassem. “He has an excellent reputation in the city, working at Andiamo for so many years, which is one of the premier restaurants in Michigan. He brings experience and innovation to the kitchen.” Lee, a one-time college student who was studying to become an accountant, worked for the Andiamo restaurant group, which owns 10 Italian restaurants in Metro Detroit. After 14 years, he left in November for a stint at Commerce Grille in Commerce Township, BY KEN MARTEN where he was executive chef. Lee plans to enhance the Shenandoah menu. “We’re going to keep our traditional Mediterranean cuisine, but we’re also going to add to the menu,” said Lee, 38. “Since I’m trained in Italian, French and Mediterranean cuisine, they now get both sides of the fence. Our banquet food is going to change. It’s going to be very competitive in quality and pricing. I want more people to have their weddings here — our members and the general public.” GROWING INFLUENCE Sharkas isn’t the only Chaldean working in the kitchens of Metro Detroit. Culinary arts may not be the first career field many Chaldean parents have in mind for their children, but Lee and at least four others — including his older brothers Louai and Sam — have broken the mold. “The culinary trade was kind of out of the question.” said Louai Sharkas, who started working in restaurant kitchens as a teenager. “It PHOTO BY DAVID REED NAME AGE FAMILY CITY SIGNATURE DISHES Lee Sharkas, chef at Shenandoah Country Club in West Bloomfield 38 Wife Marci, daughter Alexia, son Andrew Commerce Township Filleto de Monzo a la Fungi; Filleto de Monzo a la Tartufo; organic chicken breast wasn’t considered a professional career. My parents found out about it and made me quit. One of the chefs talked to my father and asked him if I could work at least a couple days a week.” Louai, 43, worked at Jacque’s Le Petite Jardin, Bijou and Douglass Douglass — all French restaurants in Southfield — training under the disciplined eyes of European chefs while earning a degree in accounting at Walsh College. Louai was the executive chef at Birmingham’s Townsend Hotel before taking the same position at Zinc Brasserie Wine Bar in West Bloomfield five years ago. Zinc’s menu reflects Louai’s training, offering an array of French and Mediterranean entrees. “My style is very Mediterranean. It’s close to my own culture’s cuisine,” Louai said. “Any chef’s training starts with classical French cuisine. You learn the French mother sauces, then you can learn any other sauces in the world. Then you develop your own palate and learn other cuisines.” BAND OF BROTHERS Louai was the family’s trailblazer. Brother Sam, 39, started working at Andiamo Italia in Warren in 1990, leaving twice over the years to start his own restaurants but ultimately returning to Andiamo. “I brought Lee to Andiamo; he came in two or three years after I did,” Sam said. “When it comes to food, we’re very competitive.” Sam left Andiamo for the third time in December and is now manager-in-training at Charlie’s Crab in Troy. “I love seafood, and that’s one of the things that attracted me to Charlie’s Crab,” Sam said. “I love all types of food, and I’ll only go to specific places to eat certain dishes. I’m very picky. There’s only one place in the area where I’ll actually eat pizza, KITCHEN Continued on page 28 MARCH 2007 CHALDEAN NEWS 27
