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 (JB) 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, JB traveled through South America for five years, working with Francis Mallmann in Punta del Este, Uruguay.
In 1994, JB arrived in New York City and started his career at Aquavit with Marcus Samuelsson, where the restaurant received three stars from 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, which launched in January 2000, receiving rave reviews.
In 2002, JB opened a gourmet grocery store in Fort Greene called L'Epicerie, catering to the emerging foodie culture with imported and organic foods. In 2007, he 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.
JB 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 and, most recently, he served as the General Manager at Casa Pernoi.
owner
Since 1989, Robert Esshaki has had the privilege of leading Rudy's Market and Rudy's Corporate Dining, and now Rudy’s Prime Steakhouse. His 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.
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 industry for over 35 years and has led Rudy's Market and Rudy's Corporate Dining catering and kitchen team since 1989. He prides himself on delivering “elite hospitality,” ensuring each guest enjoys personalized service and all Rudy’s Prime Steakhouse team members are supported and working together to deliver an exceptional experience.
join our team
We are always looking for passionate individuals to join our team, dedicated to creating memorable dining experiences for our guests. If you have a commitment to excellence and a love for delivering top-tier service, explore our career opportunities and become a part of the Rudy's Prime family.
Interested in joining our team?
Please email us at: hiring@rudysprime.com
