This Monday, Will Branch will join the “Made in Michigan — Celebrating the State’s Wine & Food Makers” panel at the Business of Food Summit hosted by @detroitisit
The conversation will explore why Michigan-based food production matters right now, what makes regionally rooted food businesses unique, and how producers, chefs, winemakers, and food entrepreneurs are building brands shaped by place, sourcing, climate, and community.
Will brings more than two decades of experience as a chef, food entrepreneur, and culinary operator, with a career rooted in craft, sourcing, systems, and Michigan’s evolving food landscape.
Through Paper Sons BBQ, he continues to explore the food traditions, family histories, and regional influences that shape his cooking, from Chinese American flavors to Texas-style smoke.
We’re excited to see him in conversation with Kasey Wierzba of Shady Lane Cellars, @shadylanecellars - Marc Howland of Breadless, @breadless - and Zo Olabi of Zo’s Good Burger @zosgoodburger@detroitisit@marrow_inthemarket
Life Update: we found our dream smoker, and Chef Will is already making magic happen.
We’re refining flavors and getting ready to take our show on the road! Look for Paper Sons Pop-Ups coming soon to Detroit, Ann Arbor, and the metro suburbs this summer. 😎
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#papersonsbbq #mooncakedaydream
Paper Sons BBQ is the first modern, chef-driven dining experience in metro Detroit to thoughtfully meld Chinese-American culinary traditions with the soulful, smoke-imbued techniques of Texas-style barbecue.
Paper Sons offers guests of all backgrounds a unique, welcoming, and unforgettable meal.
Whether craving dim sum favorites fresh from the smoker or seeking innovative dishes crafted with passion and precision, Paper Sons invites diners to explore, savor, and unabashedly celebrate culinary fusion in an atmosphere defined by warmth, acceptance, and radical care. 🍾
