Today we’d like to introduce you to David Richter.
Hi David, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
After graduating high school, I stayed close to home and attended community college for a few years. During that time, my interest in the culinary arts really began to grow. I had always enjoyed exploring my way around a kitchen, and as my curiosity grew, I began collecting cookbooks and grew my interest in imported and craft beers which eventually grew to wine.
After leaving my first serving job at 23, I took over for my uncle at our family-owned pizzeria in Fraser, Michigan. We were successful, but after about three years, we hit our limit at high-volume times and had to decide to grow or pivot. Realizing there was still so much more to learn about running a restaurant and especially on the business side, at 26, I sold the pizzeria and decide to move to New York City.
In 1999, while sleeping on an air mattress in a friend’s office, I took a position at The Cub Room in SoHo, where I began to grow my appreciation for the art of fine dining. About a year later, got my own spot, and became an executive assistant to Joe Bastianich and his controller. Working for his group I gaining invaluable experience in both business administration and operations. In 2001, I had planned to return to Detroit, but after 9/11, I chose to stay in New York and began a six-year working relationship with Cesare Casella. During that time, I rose from Service Director to Beverage Director at Beppe, and eventually to General Manager at Maremma, his second restaurant.
In 2007, I transitioned into a role as a traveling wine educator, working at corporate events across the country until the financial crash of 2009 brought that to a close.
After some time searching for the right next step, I discovered a new concept that combined all my passions—live music, wine, events, and dining under one roof. I joined City Winery as an operations consultant and was quickly promoted to Service Director. I’d stay there for the next nine years, helping expand the brand, opening eight additional locations, and even met my future wife there.
Eventually, I felt the pull to revisit my original goal before leaving for NYC of creating my own concept in Detroit, a city that had always remained deep in my heart. While based in Nashville and maintaining a home in New Jersey, we made the decision to sell our home and relocate to Detroit in 2019.
Unfortunately, just a few months later, COVID hit and delayed the launch of Alpino. During that time, I stayed scrappy promoting outdoor music and wine pop-ups and by selling imported Italian goods on-line to build momentum and grow my presence. With support from City Winery’s owner Michael Dorf, he opened consulting opportunities there to help sustain me, allowing the ability to keep moving forward.
In May 2023, Alpino officially opened. After multiple iterations of the business plan and drawing deeply from my travels through Northern Italy, the concept and design fully came to life. Now, three years in, I’m proud to say the vision has remained true, and we’re honored to be a respected part of Detroit’s dining community.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I’ll jump right into Alpino—it has not been a smooth road. I moved to Detroit with the goal of opening within two years, but instead I was sidelined for over three as the pandemic brought our entire industry to a halt.
Fortunately, our family was able to stay afloat because my wife was working in an essential business, which allowed me to preserve most of the savings I had set aside for Alpino.
With the support of friends and family, along with our landlord and business partner, Charlie Dabrowski, we were ultimately able to pull together the funding needed to keep the project moving forward.
We’ve been impressed with Alpino Restaurant , but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Alpino is a James Beard semifinalist located in Detroit’s Corktown neighborhood, inspired by the food and culture of the Alps.
Our goal is about bringing people together around thoughtfully prepared food, great wine, good music, and genuinely welcoming hospitality.
The main dining room is anchored by a large stone fireplace and designed with warm, rustic, yet simple details, including reclaimed cypress beams, natural white oak tones, soft lighting, and a comfortable open seating plan that creates an inviting atmosphere. Downstairs, the cellar space, more moody, hosts live music, wine tastings, special dinners, and private events, while the seasonal patio offers an additional space for guests to gather and enjoy the experience in a cozy. area surrounded by an urban garden.
The menu is inspired by Alpine culinary traditions with dishes composed of ingredients found in mountains, rivers, farms, and forests with a sense of seasonality and place. The beverage program features a wine list of more than 200 Alpine regional selections focused on expressive, terroir-driven producers, along with a full bar program that follows the same philosophy.
Who else deserves credit in your story?
I’ve been incredibly fortunate to have a strong group of people around me who played meaningful roles in both my personal journey and the success of the business.
My best friend, Brian Mulloy, was instrumental from the beginning. With his deep expertise in local real estate and business planning, he helped shape both the location strategy and the foundational vision.
My parents, brother, along with the support of my wife gave me the confidence to pursue this path fully despite adversity during those covid months. Having that kind of belief behind me made it possible to take the risks in such uncertian times in our industry.
Charlie Dabrowski was another key figure early on. He knew he wanted to come out of covid supporting new culinary life at his building on the corner of Bagley and Trumbull. He bought into the concept and helped rally the financial support needed to turn the idea into a reality.
On the culinary side, Cesare Casella was a critical influence in helping refine and navigate the vision, ensuring it stayed authentic and focused.
And Michael Dorf played a pivotal role in making sure the project actually came to life as he was relentless in pushing me to figure out how to get open and ensuring that, no matter what, the vision didn’t stall.
Contact Info:
- Website: https://www.alpinodetroit.com
- Instagram: https://www.instagram.com/alpinodetroit
- Facebook: https://www.facebook.com/Alpinodetroit
