RUDY'S MARKET
IS NOW
Dating back to 1933, Rudy's Market has been a staple in the community of Clarkston, MI. Now, we're Rudy's Prime Steakhouse.
COMING OCTOBER 2024
MEET THE TEAM
EXECUTIVE CHEF
Chef Josh Stockton was born and raised in Michigan, where his passion for the culinary arts developed from an early age while working in restaurants alongside his father, a local executive chef.
After graduating from The Culinary Institute of America, he moved to Las Vegas, where he worked at Daniel Boulud Brasserie inside the Wynn Las Vegas. His time at the Wynn provided him with valuable exposure to high-end luxury hotel operations and deepened his interest in the luxury hospitality industry.
Stockton then accepted a position at Blackberry Farm, one of America’s most celebrated intimate luxury hotels in the foothills of the Great Smoky Mountains. It was here that he fine-tuned his personal cooking style and sharpened his techniques.
In 2014, he returned to his hometown of Detroit and opened Gold Cash Gold, a locally sourced farm-to-table restaurant. At GCG, they launched fermentation and charcuterie programs, as well as their own urban farm. Josh prided himself on the fact that everything was done in-house, from baking their own bread and butchering whole animals to raising vegetables at their farm.
Following Gold Cash Gold, his travels took him back to Las Vegas, where he opened Eataly at Park MGM, followed by Kassi at the newly rebranded Virgin Hotel Las Vegas. Kassi was the first foray into Las Vegas for the Wish You Were Here Hospitality Group, and after its immediate success, the group quickly opened several other venues, which Chef Josh also oversaw.
Along with his wife and daughter, Josh decided to move back to Michigan to raise their daughter in their hometown. Upon returning to Michigan, he took on the role of Director of Culinary Operations at the Daxton Hotel.
GENERAL MANAGER
Jean-Baptiste Caillet was born in the Loire Valley, France. His culinary journey began at age 12 as a dishwasher in his uncle's restaurant in Toulon, France. He later attended the University of Houston's Hilton School of Hotel and Restaurant Management. After university, Jean-Baptiste traveled through South America for five years, working with Francis Mallmann in Punta del Este, Uruguay.
In 1994, he arrived in New York City and started his career at Aquavit with Marcus Samuelsson, where the restaurant received three stars in The New York Times. In 1997, he helped open Balthazar as a manager, gaining invaluable experience. Building on this success, he opened his own restaurant in Brooklyn. À Table launched in January 2000, receiving excellent press and rave reviews.
In 2002, Jean-Baptiste opened a gourmet grocery store in Fort Greene called L'Epicerie, catering to the emerging foodie culture with imported and organic foods. Unfortunately, in 2007, À Table was forced to close due to lease issues. Jean-Baptiste then joined Bouley as a Captain, later becoming a Service Manager, responsible for all on-premise special events in the Bouley Test Kitchen. He worked closely with Chef Bouley to tailor menus for specific guest needs and collaborations with celebrity chefs.
Jean-Baptiste then joined HP Restaurant Group in the Financial District, starting at Harry's Steakhouse as the General Manager. Over five years, he helped open several locations, including Le District, where he served as General Manager for three years. He later opened Cecconi's in DUMBO as the General Manager until its closure in March 2020 due to the COVID-19 pandemic.In 2020, Jean-Baptiste moved to Michigan and began his Michigan journey as General Manager at Toast for three years. Most recently, he served as the General Manager at Casa Pernoi.
Owner, Rudy's Prime
Since 1989, Robert Esshaki has had the privilege of leading Rudy's Market and Rudy's Corporate Dining. Now, he's excited to embark on a new chapter as Rudy's Prime Steakhouse prepares to open in Clarkston in October 2024, transforming the beloved Rudy's Market into a premier high-end dining destination.
Robert's passion for innovation and exceptional hospitality shines through as he fosters a team-driven environment where exceeding guest expectations and upholding the highest standards in food, beverage, and service are paramount.
At Rudy's, "good enough" isn't an option. The team is dedicated to pursuing excellence, believing that food is more than just a meal – it's about creating connections and nurturing a vibrant company culture.
Beyond the restaurant, Robert's commitment to giving back to the community and empowering others continues to fuel his purpose.
Owner
Chris has been in the food space for over 35 years and has led our catering and kitchen team since 1989. He prides himself on elite hospitality and making sure that our guests are being pampered at all times. Chris is committed to making sure that our team always comes first and is instrumental in keeping the team cohesive, happy and working together. He is committed to the community, the guest and the team.
