FOLK is led by a team of experienced professional women, with the goal of honoring and sharing cultural hearths and cherished food traditions.
Kiki Louya, Owner, is a Detroit native with degrees from The University of Michigan (Ann Arbor) and Le Cordon Bleu College (Chicago). Her journey through the hospitality industry began in 1996, and since then she has worked as a bartender, server, savory cook and baker, training under some of the world’s most famed chefs including Chris Pandel (The Bristol, Balena) and Paul Kahan (Blackbird, avec, Nico Osteria).
Rohani Foulkes, Owner, is a native of Cairns, Australia, and began her career in food at a young age with a trade apprenticeship in culinary arts. She went on to work as a professional chef for over 10 years in restaurants, hotels and island resorts along the East Coast of Australia. Later, Rohani coupled her love of food with education, acquiring a Masters Degree in International Education at the University of Sydney and went on to work in community development and food empowerment with various non-profits in Australia and the United States.
Emily Cunningham, Head Chef, has a range of experience from farming to non-profit to cooking. Emily, born and raised in Michigan, ran a small organic garden at HAVEN. Most recently, Emily was the sous chef at Lafayette Market.
Interested in joining our team? We always love meeting passionate, service-focused professionals.
Drop us a line at email@example.com.