Today we’d like to introduce you to Marc Djozlija.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I grew up in Madison Heights Michigan
Went to cooking school in New York.
Lived in Multiple places including New York, Maui Hawaii, Las Vegas, Atlantic City and of course, Detroit.
Traveled the country opening restaurants for Wolfgang Puck.
Ended up back in Detroit and opening my first restaurant Wright and Company in 2014
I currently am a Partner in 5 facilities including Wright and Company, Time Will Tell. Third st Bar, Bad Luck Bar and Fingers Crossed.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Currently the challenges in having facilities in Detroit are lack of population density vs the amount of food and beverage facilities opening up after the pandemic.
Staffing shortages and Michigan’s mandatory minimum wage will also hamper the success moving forward
Appreciate you sharing that. What should we know about Detroit Optimist Society?
Chef/Owner for the past 11 years
If you had to, what characteristic of yours would you give the most credit to?
Hip and unique food and beverage options focusing on great hospitality and customer service.
Serving innovative food and beverage options in beautiful facilities
Contact Info:
- Website: https://wrightdetroit.com
- Instagram: wrightdetroit
- Facebook: Wright & Company
