Stand 44 Guest Chef Program

Collaborating with Local Chefs to Bring Creative, Seasonal Dishes Forward

At Stand 44, we believe that food is an opportunity to celebrate creativity, community and sustainability. Since Stand 44 opened in Greenfield Village in 2024, its mission has been to prepare delicious, made-from-scratch dishes by chefs who showcase the best of local, seasonal ingredients. We're passionate about creating a welcoming dining experience where every meal minimizes waste and uses resources responsibly.

As part of The Henry Ford's broader commitment to edible education, Stand 44 is a place where food traditions are honored and a sustainable food future is shaped. Our goal is to foster a hands-on relationship with food that inspires our guests to choose fresh, local and sustainability-focused dishes — prepared with care.

2025 Guest Chef Lineup:

When Stand 44 was established, we introduced our Chef's Table station by highlighting rotating dishes crafted by members of The Henry Ford's own talented culinary team. In 2025, we're excited to expand on that idea by collaborating with local chefs to bring innovative dishes forward.

Beginning on the 1st of every month from May to September, each chef will create two dishes that reflect their personal food vision:

  • May: Tony Matta
  • June: Brent Foster
  • July: Angela Chi
  • August: Matt Daniels
  • September: Rebecca Graf

Application Process:

Applications for the 2025 Guest Chef program opened on February 1 and closed on February 28, 2025.

If you are inspired by fresh, seasonal produce and passionate about sustainable foodways, please check back for information on how to apply for future guest chef openings.