Detroit 75 Kitchen is a success story.

What started as a pipe dream has become a must-visit destination.

When two brothers decided to establish a kitchen at their family’s truck stop, they would have never dreamed of becoming one of The Top 100 Restaurants in the U.S.

In 2014, the Nassar brothers: Mike, the self-taught culinary virtuoso, and Ahmad, the creative brain behind the business, bet on themselves at a time when their Southwest Detroit neighborhood was all but forgotten.

The goal was to leverage great food as a way to entice truckers to fuel up at their location.

Soon, it became clear that something bigger was happening. There were lines of people stretched down Fort Street eager to get a taste of what everyone was talking about.

Highly regarded by many, the brothers and their team have received numerous awards and accolades, including being recognized as a Top 3 Food Truck in America.

They still feed truckers crossing the Ambassador Bridge but now Detroit 75 Kitchen has become a landmark. As Chef Mike likes to say: “Nobody would travel that far for a shitty sandwich.”

Stay Hungry,

Chef Mike & Ahmad

Weekends Off

Mike and Ahmad are stewards of the five-day work week. It seems counter-intuitive to close on what would be the busiest two days for any restaurant but this speaks to the mindset of the Nassar brothers. Everybody at Detroit 75 Kitchen earns a livable wage and enjoys the weekends off.  The average team member remains with the Nassar brothers for over five years. In contrast, the national average for restaurant workers is less than two months. This is part of the secret sauce behind all the growth and what makes the food and experience at Detroit 75 Kitchen so consistent. 

As Ahmad says, “We prioritize long-term sustainability over short-term profits. A fair wage, benefits, and a reasonable work-life balance allow us to work together as one family unit. This gives us the space to be creative and plot our own course instead of competing directly with every other restaurant.”

The Nassar Brothers

Chef Mike - Food Visionary

Chef Mike, born in Beirut, Lebanon and arriving in the States as a teenager, Mike was inspired by his mother’s love of middle-eastern cooking and the multicultural flavors of Southwest Detroit. His first job in America was in the kitchen, working as a dishwasher.

Today, people wait in line at Detroit 75 Kitchen, certainly for the food but often equally to meet Mike at the kitchen counter, the warm-hearted, self-taught, award-winning Chef turned social media star.

Chef Mike doesn't favor the frivolous. Flavor and consistency are paramount. His menu isn't large but everything on it is made from scratch and worked then reworked until it is perfect. Mike is often heard saying to his team, “The people should be knocked on their ass when they are done eating.”

Detroit 75 Kitchen has received numerous awards and has been featured nationally on several occasions but if you ask Chef Mike, the accolades mean nothing if the food and guest experience isn’t perfect every single time.

Ahmad - Creative Mastermind

Ahmad was on his way to medical school like many other children of immigrants but his entrepreneurial spirit and devotion to being part of the ongoing revitalization of Detroit compelled him to take a sharp turn in his career.

Ahmad is passionate about business and building brands that stand the test of time. He decided to earn degrees from multiple universities including an MBA from Ross School of Business at the University of Michigan and a specialized degree in entrepreneurship from The Wharton School at the University of Pennsylvania.

If you ask Ahmad, he will tell you that when he and his brother started out, nobody gave them any chance of success. Today, with Mike in the kitchen and Ahmad managing the creative direction and growth strategy, the brothers are well on their way to building the most iconic hospitality brand to ever come out of Detroit.

Press Kit

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