Jim Bologna – Executive Chef
Jim Bologna is the executive chef of The Rugby Grille at The Townsend Hotel in Birmingham, Mich. Bologna has held this position since August 2008 and manages the full array of culinary services at The Rugby Grille and at the hotel’s nighttime hotspot, The Corner. Bologna also oversees all catering services for The Townsend Hotel. He is also responsible for the hotel’s partnership with Local Farmers to deliver the freshest products available. Products used in the Rugby Grille’s dishes are concentrated within 150 miles of Detroit to minimize the carbon footprint being made during delivery.
Bologna resides in Birmingham, Mich. with his wife.
Townsend Hires Director of Restaurant Operations
BIRMINGHAM, Mich., August 17, 2008— The Townsend Hotel has hired Keith Schofield as its new director of restaurant operations. Schofield will be responsible for overseeing the success of the acclaimed Rugby Grille Restaurant, In-room dining, Townsend Tea and Detroit’s sophisticated nightspot, The Corner.
Prior to joining The Townsend, Schofield was a senior manager for the Matt Prentice Restaurant Group. Schofield was responsible for multiple business units – restaurants, catering facilities, and delis – from concept-design to successful operation. Schofield was the managing partner for the Plaza Deli and the Deli Unique of West Bloomfield and Bloomfield Hills. He was instrumental in the evolution and success of two four star restaurants; Northern Lakes Seafood Company and the Novi Chop House.
Schofield and his wife reside in Royal Oak, Mich.
Taylor Brockenshire – Pastry Chef
Pastry Chef Taylor Brockenshire is a veteran baker with more than 15 years experience. Brockenshire was appointed to his current position at the Townsend Hotel in 2002 and is responsible for bakery menu design, specialty pastry creation and oversight of all bakery items for the Rugby Grille and the Townsend Hotel’s renowned Afternoon Tea, catering and banquet departments.
Prior to his appointment as pastry chef, Brockenshire gained experience throughout the Metro Detroit area. From 1994 to 1997 he worked as an entry-level cook at two country clubs in Windsor, Ont. In 1997 he was hired as a cook for the Townsend Hotel and transferred to the bakery within a year. As an entry-level baker, Brockenshire was responsible for all bakery item production for the hotel – bread, brownies, cookies, cakes and muffins. In 1999 Brockenshire was promoted to sous chef for the bakery. He was responsible for overseeing all aspects of production and for the ordering and finishing of all cakes and pastries.
“I love watching my customers’ faces light up after biting into one of our pastries, tortes or cakes,” said Brockenshire. “It’s a wonderful feeling to be able to create the wedding cake of a bride’s dream or the rich torte that becomes the centerpiece of a special banquet.”
Although Brockenshire manages a hectic schedule, he finds work-life balance as a competitive cyclist.
Brockenshire resides in Oakland County and is a graduate of Oakland Community College with an associate’s degree in culinary arts.
Jad Habayeb – Manager of The Corner
Jad Habayeb is the manager of The Corner, Detroit’s hot spot for urban nightlife. He has held this position since December 2006.
In his role, Habayeb is responsible for creating and continuing Detroit’s unique and sophisticated bar experience at The Corner with premium spirits and a partnership with Metro Detroit’s hottest DJs and promoters. He is also responsible for working with the Rugby Grille’s executive chef Jim Bologna to blend the bar experience with an array of tempting light fare.
Habayeb is a graduate from the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. He resides in Rochester Hills, Mich.
Laura Klein – Tea Director
Laura Klein is the tea director at The Townsend Hotel in Birmingham, Mich., a position she has held since September 2006.
In her role, Klein coordinates all aspects of The Townsend’s renowned afternoon tea service. Choosing the menu of finger sandwiches, desserts and pastries, supervising guest services and taking reservations are only a few of her many responsibilities that ensure a remarkable afternoon tea experience.
A veteran of the hospitality business for over 20 years, Klein has served at a number of hotels, most notably the Novi Hilton. During her time at The Hilton, she worked as the restaurant, bar and room service manager before being named director of outlets. Klein joined The Townsend Hotel in 1999 as an assistant manager at Rugby Grille. Within three months, she was promoted to senior assistant manager, at which time Rugby Grille was awarded “Restaurant of the Year” by Hour Magazine. After the hotel’s expansion in 2000, Klein accepted a position as banquet captain in the hotel’s catering division.
Klein is a graduate of the University of Michigan with a Bachelor’s of Science degree.
