Meet Our Culinary Team

Executive Chef Brandon Wolschleger

Chef Brandon has been with Table 5 since our opening in 2008. Starting as a line cook, he quickly worked his way to sous chef, and eventually executive chef all while honing and sharpening his skills. Brandon’s focus in the Kitchen is on cooking fresh, seasonal food, while trying to buy and source locally as much as possible. You will often see Brandon cruising the farmers markets in the summer capitalizing on the highest quality locally grown produce and offerings from local farmers. He operates a from scratch kitchen, meaning that he makes as much as possible in house from the ground up, barring any restrictions that may prevent him from doing so otherwise. Brandon’s keen sense of flavor profiles are highlighted by his seasonally changing menu.

Brandon is a 2008 graduate of Schoolcraft College where he also participated on the school’s student competition team. His coach, and Certified Master Chef (CMC) Kevin Gawronski, coached Brandon and the team to the national level, where they were awarded a gold medal, and placed second in the nation. While doing his schooling and competitions, Brandon also worked closely with Chef Jeff Gabriel CMC, both at the Farm Restaurant, and at Schoolcraft College. He also had a work stint with the current Culinary Department Chair Chef Shawn Loving at The Loving Spoonful. This intense hands on training with these high level chefs is where he developed his craft and sense of pride in everything he serves. He and his staff take this pride and focus it into the preparation of the food to ensure the diner’s palate is pleased. His hunger to succeed continues to grow, and he eagerly awaits what future endeavors may come. Cheers!

Sous Chef Sean Marshall

Sean a resident of Ypsilanti, has been cooking in the restaurant industry since 2010. A student of the Art Institute in Novi, MI where he competed as a state finalist for “Skills USA” Cooking Competition. Seanʼs employment in recent years varies from high volume hotel-casinos to small fine dining venues, his last working for Chef Takashi Yagahashi at Slurping Turtle in Ann Arbor. Allowing hime to hone his skills and techniques in Japanese cuisine.
Seanʼs culinary influences are derived form the French Laundryʼs, Thomas Keller, and the creativity of Michiganʼs ownGrant Achatz of Alinea, Chicago. Sean yearns for knowledge and strives on creativity and perfection.

Garde Manger Jessica Major
Jessica was born and raised in Farmington Hills, MI was just 17 when she began designing and baking cakes for her family and friends. Over the next two years, with trial and error, she taught herself the basic techniques that go along with event cakes. At 19, with her family and friends supporting her, Jessica decided to pursue her dream and attend full time at the Art Institute of Michigan in Novi, where she recently graduated with a Certificate for Baking and Pastry. Jessica has competed against multiple students in events and classes such as : Cupcake Wars, Advanced Patisserie and Super Centerpieces. She hopes to eventually open up her own local bakery in the future that provides cakes and pastries and homemade ingredients.

Garde Manger Chad Clark

Chad Clark is a second year student in the Schoolcraft Culinary Arts Program. While not in school, Chad continues to develop and hone his skill set and flavor profiles at the restaurant. Once finished with the school, he aspires to move East where he hopes to absorb a wider variety of culinary knowledge. He loves anything spicy and anything with mushrooms…and (not so) secretly dabbles in fried bologna sandwiches.