As a very young man, being raised in West Michigan, Chef Michel Keeton had landed various jobs at a few local restaurants without much thought about his lifelong career. However, his true culinary adventure began on Mackinac Island when he started cooking in a kitchen at one of the well-known establishments on the island. Working hard and learning everything he could, he felt a simmering passion and it wasn’t long before the chef there, Disney trained Chef David Bailey, took notice. As the tourist season came to a close that summer, Chef Bailey returned home to Naples, Florida and it was no surprise when he asked his protégé, Michel, to accompany him. In Naples, Michel landed a position at a beautiful, authentic Italian restaurant that would begin a new chapter in his career. At Pazzo Cucina Italiana, Michel began honing his culinary skill in Italian cuisine.
The journey had begun. Chef Michel perfected his skills in Italian cuisine working at a variety of Italian restaurants traveling between Mackinac Island and Naples, Florida. In Naples, he would work at popular resorts and then return to northern Michigan to open several different Italian restaurants under the tutelage of his Disney-trained mentor.
Landing in West Michigan to pursue an academic degree in the culinary arts, he embarked upon an adventure with a well-known West Michigan lawyer, Tony Tague, and the two put their passions and dreams together and so was created Two Tonys Italian Kitchen & Wine Bar in April, 2006.
Chef Michel’s passion for creating authentic Italian cuisine with his own personal signature continues to this day. Chef Michel has a unique ability to take the traditional and turn it into something beyond ordinary. Visit Two Tonys and see for yourself.
That young man who took an unexpected journey to Mackinac Island has now created an Italian restaurant, Two Tonys, that has won numerous awards including Best Chef, Best Italian Restaurant, Best Salad for his Italian Chopped Salad and One of 32 Must Try Italian Restaurants In Michigan as featured in the Grand Rapids Press.
As a young woman and a Grand Valley State University graduate in Business Administration, Wendi began her career with a hidden dream that one day she would own and operate her own business. She didn’t voice her dream to many people but that burning desire was always there. Where that would lead, she was yet to discover. She had so many passions in a variety of areas. She was intrigued with politics because of a passionate teacher in high school. She had always been fascinated by fashion and interior design, maybe a little influenced by her grandmother. And what a reward she found when entertaining. Food and wine were something to be studied, and with a little research, a meal with friends could become a culinary adventure. So with all these passionate interests, what her dream business might be was uncertain. But meanwhile, she pursued a 20+ year career in public service as an Office Administrator with an emphasis in Accounting and human resources. It was a challenging career allowing her to mingle in politics while building a solid background in accounting and human resource management. But that hidden dream withstood the test of time.
In 2005, it was clear when opportunity knocked. Wendi was approached to partner in opening a restaurant, from concept to completion, and she immediately knew that this was a chance to shine. With all her passions, she had a lot to offer to this new business venture. With her keen interest in business ownership and Tony’s dream of owning and operating a top-notch Italian restaurant, they made the decision to create and open an upscale, full service establishment. And they were off to the races. All of her passions came to the forefront. Her love of interior design was invaluable as she & Tony created the interior of their new restaurant. Tony created the floor plan and Wendi went to work choosing colors, textiles and materials to make a warm, cozy atmosphere that felt uniquely Italian. Wendi loved helping to create Tony’s New York style supper club lounge right in the Village of Spring Lake.
Once open, Wendi grabbed the business aspect of operating the restaurant which was a key component to its success. She set up her office to handle the accounting and human resource functions and she was a natural. However, several years into the operation of Two Tonys, her passion for food, wine, entertaining and design were still burning deeply.
With her love for entertaining, she decided to broaden her role and took the lead in event planning. Customers took note of the new emphasis on detail and décor in the private dining room. Her love for customer interaction has fueled her event planning role and it has reached new heights. From special menu designs to customized room décor, event planning activities have become a major part of doing business at Two Tonys. Every detail had to be exactly right. Wendi ensures that every event at Two Tonys is personal and special.
And finally, that burning passion for elegant food was still yearning to be satisfied so she focused in on the dessert program as her next project. She went to work in creating a new dessert menu where the emphasis would be on house made desserts that were elegant and delicious. Dessert sales soared. Wendi’s award-winning dessert program has made Two Tonys a sweet lover’s destination. Whether it’s her ever popular carrot cake, her authentically Italian tiramisu or the special recipe key lime pie with that oh-so-good secret crust, her desserts are scratch made and uniquely Two Tonys. You can find Wendi in the kitchen several days a week ensuring that your Two Tonys dining experience ends on a sweet note.
So if it’s managing the books, planning special events or making desserts, Wendi brings an incredible passion and sense of style you will not soon forget.