Cooking Series - Cooking with Chef DJ Flynn

In partnership with

First session ~ Breakfast Foods Wednesday, February 24th - 4 pm

• Omelets
• Eggs Benedict
• Pancakes
• BVI Hash

Second session ~ Soup & Bread Baking Wednesday, March 3rd - 4 pm

• Stafford's Famous New England Seafood Chowder
• Cottage-Dill Rolls

Third session ~ Entrees Wednesday, March 10th - 4 pm

• Tomato-Caper Whitefish, Sherry-Butter Sauce, Broccolini, Duchess Potato
• Chicken Dijon, Glazed Carrots, Wild Rice

Fourth session ~ Desserts Wednesday, March 17th - 4 pm

• Carrot Cake
• Crème Brûlée
• Molten Chocolate Cake

DJ Flynn,
C.E.C. Corporate Chef

DJ joined the Stafford's team in 2016 and brings a wealth of knowledge and experience in northern Michigan. Prior to joining Stafford’s, he graduated from Culinary School at Grand Rapids Community College. After graduation, he worked at Tapiwingo as Chef de’ Cuisine for 5 years, held the Executive Chef position at Bay Harbor Yacht Club, spent some time in New Orleans and most recently, was the Executive Chef at Barrel Back and Walloon Lake Inn.

Coming full circle, DJ is very happy to be “back” to the Stafford’s family. His first job at the age of 14, was a dishwasher at Stafford’s Bay View Inn. He is excited to be a part of a great team with incredible experience and hopes to continue to carry-on our long standing tradition of excellent hospitality in northern Michigan.

DJ will oversee and maintain the culinary programs at our landmark properties; Stafford’s Bay View Inn, Stafford’s Perry Hotel, Stafford’s Pier Restaurant and Stafford’s Weathervane Restaurant in Charlevoix. DJ’s take on food: Anything edible is good and our job is to make it great! When he’s not in the kitchen, you will find DJ skiing as much as he can (he was a former ski & snowboarding instructor) and enjoying the Great Lakes in the summer months.