The Rowe Inn's fine dining
team and heritage

Albert “Wes” Westhoven, Proprietor
Wes is truly a restaurant brat. Born into a restaurant family, his parents had a country club restaurant dining room. He began as a dishwasher at 10, became a Prep and Garne Mange at 12, a line cook at 14 and, finally, a chef at 16. His dad and mentor died in 1968 as he was finishing his MBA in Hotel & Restaurant Management at Michigan State University. Afterwards, Wes became General Manager and Maitre’d at the hotel. His mom retired in 1972 and he had “had it” with the country club - and wanted a place of his own.

Wes decided on purchasing The Rowe Inn (a chicken and burger place) in the culinary wasteland of Northern Michigan. He introduced a simple concept: the ambiance of a French country inn, fresh local ingredients, French techniques and casual dining. The Rowe Inn still adheres to those same basic principles after 36 years. Wes sometimes believes he must have been crazy – committing to all those years with four foundational philosophies – but it’s those same principles which bring the Rowe Inn such success as the superior fine dining restaurant in Northern Michigan.

“We pioneered fine dining in northern Michigan. We’ve been blessed with glowing reviews and a host of awards including DiRona, Triple A, Gourmet, and Food & Wine. But the most important thing has been to make our customers happy while putting great food and wine on their tables. I think we accomplish that with both pride and honor."

Kurt VanSumeren, General Manager
Kurt came to The Rowe Inn nearly 20 years ago – just exiting Central Michigan University and hungry to learn. And learn he did. He holds extensive knowledge of food and he’s a great cook in his own right! Kurt’s knowledge of wine exceeds even Wes’. He’s hard working, loyal, and thoroughly understands The Rowe Inn’s philosophy. He’s grown to know our clients well and treats them like friends (which, incidentally, many are). He’s the restaurant’s “right arm” and absolutely critical to our operation.

Scott Lyons, Executive Chef
Scotty is probably The Rowe Inn’s best success story. Wes and Scotty first met when he was just 14 – and attending a career seminar at East Jordan High School. After observing what we do, Scotty proclaimed “I think I’d like to do this.” We’re committed to hiring local people and Scotty seemed the perfect candidate. We love him! Scotty began his career with us some 15 years ago as a dishwasher (the best we’ve ever had the privilege of working with, by the way). He then moved on to Prep Cook, Sous Chef, and, finally, became our Executive Chef 5 years ago. He’s certainly had culinary courses, but attended the best culinary school of all – The Rowe! He knows his recipe book by heart and is dedicated to The Rowe Inn philosophy. He’s both hard-working and delightfully innovative. We truly hope he stays a part of our team for the next 36 years!