Popular Corktown restaurant Gold Cash Gold is getting a new chef. Well-known chef Brendon Edwards has been named the new executive chef.
Edwards created the original menu at Detroit’s Standby when it opened late last year. Before that, he opened the kitchen at Antietam near Eastern Market. He’s also cooked in Japan and Chicago.
Edwards replaces partner and chef Josh Stockton, who opened Gold Cash Gold in 2014. The Michigan Avenue spot is considered one of the leading businesses in Detroit’s restaurant renaissance. Edwards will leave some of Stockton’s dishes including the pickle-brined fried chicken, but customers should be ready for menu changes.
Detroit native Stockton is leaving Gold Cash Gold to move to Las Vegas. He worked there previously at Herbert Keller’s Fleur in Mandalay Bay Hotel and at restaurants in the Wynn Hotel.