NICO feliciano
General Manager
Hailing from the picturesque city of Grand Rapids, Michigan, Nico brings a wealth of experience and a passion for excellence to his role. Nico's journey in the realm of restaurant management has been nothing short of remarkable. With a diverse background that spans across the United States, he has held numerous key positions in the hospitality Industry. His dedication to his craft has taken him to iconic establishments in cities like Boston, Madison, Cleveland, Grand Rapids, and now, the heart of Michigan, Detroit.
Having honed his skills in the dynamic landscape of the restaurant industry, Nico has been an instrumental force behind the success of renowned concepts such as Boatwerks Waterfront Restaurant, Bahama Breeze, and Ruth's Chris Steakhouse. Nico's journey is a testament to his unwavering commitment to elevated dining experience and creating memorable moments for every guest.
As the General Manager of Townhouse Detroit, he brings a unique & spirited blend of expertise, creativity, and genuine love for hospitality. Under his guidance, Townhouse Detroit continues to thrive as a culinary destination that captures the spirit of the city and offers a one-of-a-kind dining experience.
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Annalise Shaw
GENERAL MANAGER
Growing up in Lansing, Annalise discovered her passion for the food service industry at the age of 16. This early introduction sparked her love for the culinary world, leading her to pursue a degree in Hospitality Business from Michigan State University, accompanied by a minor in Leadership of Organizations. After completing her studies, she embarked on a journey with the Heirloom Management team at Prime + Proper, where she aimed to expand her knowledge of both the vibrant Detroit area and the ever-evolving hospitality industry. Annalise actively contributed to the successful opening of Mad Nice, granting her invaluable insights into the meticulous process of establishing an exceptional dining establishment from its inception. Having resided in the Detroit area for over a year now, Annalise has developed a deep appreciation for the city and its dynamic food and beverage scene. During her leisure time, Annalise indulges her passion for culinary exploration by trying out new restaurants and satisfying her wanderlust through travel. Her dedication and enthusiasm are evident both in her professional endeavors and her personal pursuits.
sebastian la rocca
executive chef
Sebastian La Rocca is a world-renowned Argentinian-born chef with Italian roots and a nomadic spirit. His passion for cooking was sparked at the age of five, spending countless hours in the kitchen alongside his beloved grandmother—an experience he credits as the beginning of his culinary journey.
Sebastian’s career has taken him across the globe, working alongside notable figures such as Jamie Oliver and holding key roles in acclaimed international establishments including Faena Hotel Buenos Aires, Four Seasons Costa Rica, El Mangroove Hotel, Zodiac UK at Marriott Hertfordshire (Michelin/Rosettes Guide), and Barbecoa London by Jamie Oliver (Michelin/Rosettes Guide).
In 2019, he opened Botaniko in Escazú, Costa Rica, which was named one of the 19 Best Restaurants in Latin America by New Worlder, a Top 10% Restaurant Worldwide by TripAdvisor’s 2021 Travelers’ Choice Awards, and listed in the 50 Best Discovery America. He followed that success with Rokka, an Izakaya-style speakeasy sushi bar, which was recognized as Best New Restaurant in Costa Rica in 2021 by OpenTable. He is also chef and co-owner of Hamburguesía, a popular burger concept in Escazú.
In May 2022, Sebastian took on the role of Restaurants Executive Chef at Hilton Columbus Downtown, leading three new concepts: FYR, Spark, and Stories on High. FYR was ranked among USA Today’s 47 Best Restaurants in the U.S. and has been named one of the Top 10 Restaurants and Chefs in Ohio for three consecutive years.
In 2023, Sebastian was appointed Ohio Latin Food and Culture Ambassador by the Ohio Latin Chamber of Commerce. Later that year, Marca País Argentina named him Argentinian Food & Wine Ambassador. In 2024, he received a special recognition from NASA for his creativity and innovation during the NASA Deep Space Food Challenge, contributing to the development of culinary solutions for future space missions.
willie west
sous chef
Born and raised in Detroit, Willie started out in the music industry doing promotions for various record companies. In 2007, he entered the culinary industry after years of cooking with his family and made a career for the next 13 years working his way up in some of Detroit's top kitchens including the Detroit Athletic Club, Motor City Casino, and Greektown Casino. Willie’s first Chef level position was with Michigan-based Continental Services as a Sous Chef at the IC kitchen, before being promoted to Chef Manager of his own account for the company. Willie worked with legendary Michigan restaurateur Matt Prentice at Three Cats Restaurant in Clawson and Cass Community Social Services in Detroit during the pandemic. Most recently Willie served as the Chef de Cuisine of ESPN BET Restaurant in Hollywood Casino at Greektown Casino before coming to Townhouse Detroit.
In his spare time, Willie enjoys traveling with his family that includes his wife and triplets.
jason wang
manager
Originally from Michigan, Jason's deep-rooted passion for food guided him to pursue a bachelor's degree in Hospitality Business from Michigan State University's Eli Broad College of Business. Following his graduation, he embarked on his professional journey at Bakersfield in Midtown Detroit, where his leadership contributions helped the restaurant become the most profitable within the company. Jason brings his unwavering commitment to exceptional food quality and service. Dedicated to excellence, he consistently strives to elevate the dining experience for guests. During his leisure time, Jason indulges in his hobbies of playing tennis and photography, as well as exploring new culinary ventures by visiting restaurants and bars. With his solid educational background and hands-on experience in the industry, Jason continues to make a positive impact within the realm of hospitality, driven by his genuine love for food and commitment to delivering outstanding service.
Jason zimmerman
sous chef
Jason is a highly accomplished chef with a distinguished background in the culinary industry. He graduated from Madonna University & Schoolcraft, where he earned his bachelor's degree in Hospitality Management while refining his culinary skills. With 15 years of experience, Jason has worked in various prestigious establishments, including luxury hotels like the Ritz Carlton and the Westin, as well as private clubs. His most recent position was Chef De Cuisine at Oakland Hills in West Bloomfield, Michigan, where he showcased his culinary expertise. Jason's proactive approach and commitment to sharing his culinary artistry through training have played a crucial role in building a strong and cohesive team. During his downtime, Jason enjoys traveling with his wife, Caitlin, and cherishing moments with his two beloved dogs, Mabel and Marshall.
ken barker
sous chef
Hailing from New Baltimore, Michigan, Ken spent his childhood immersed in the vibrant food culture at his Grandma's house. In his senior year at Anchor Bay High School, he discovered a culinary program that sparked his passion and earned him the prestigious title of CTE culinary student of the year in Macomb County. After graduation, Ken ventured to New York and began his culinary journey at the renowned Nomad Hotel, where he gained invaluable fine dining experience. On his days off, he eagerly explores the diverse culinary landscape, delighting in the discovery of new flavors and experiences. He also values spending quality time with his family, cherishing the moments shared over meals. With a solid foundation in his upbringing, culinary education, and experiences in prestigious establishments, Ken has become a dedicated and passionate chef. His unwavering commitment to expanding his culinary horizons is matched only by his appreciation for the role of family and food in creating lasting connections.
sienna weeber
chef de cuisine
Born and raised in Minneapolis, Chef Sienna developed a passion for culinary arts following her graduation from Bard College in New York. Her culinary journey began in a small French bistro in Minneapolis, where she gained an appreciation for the transformative power of food, not only in nourishing the body but also in building connections between people, the environment, and the plate.
After gaining experience in various Minneapolis restaurants, Chef Sienna relocated to Michigan with her family. With over two decades of expertise in curating exquisite dining experiences, she assumed the role of Chef de Cuisine at Townhouse Detroit after serving as the Executive Chef at Element 112 Restaurant in Ohio.
Throughout her career, Chef Sienna has strived to strike a balance between innovation and familiarity, crafting a guest experience that seamlessly combines discovery and comfort. Beyond the kitchen, she indulges in her love for fishing and engages in friendly matches of badminton and backgammon with her three children and partner in Ann Arbor.