Big Rock Chop House
245 South Eton Street
Birmingham, MI 48009
Mon - Fri: 11 a.m. - 4 p.m.
Sat: 12 p.m. - 4 p.m.
Mon - Thu: 4 p.m. - 10 p.m.
(Bar open until 11 p.m.)
Fri - Sat: 4 p.m. - 12 a.m.
(Bar open until 2 a.m.)
Big Rock Chop House’s 4-star, award-winning menu bursts with flavorful recipes centered around enormous, hand-cut aged steaks, delicious lamb chops, and fresh seafood! A recipient of the Wine Spectator Award of Excellence for fourteen consecutive years, Big Rock Chophouse also features an extensive wine cellar, complete with more than 400 fine wine and Champagne selections along with a variety of specialty brews to compliment the restaurant’s distinctive American fare.
Accomplished Executive Chef, Eric Voigt, joined Big Rock Chophouse and The Reserve in 2011 as our Executive Pastry Chef and has been wowing customers ever since with his amazing dessert creations. He was promoted to Executive Chef in
June 2018 and is responsible for overseeing the day-to-day back of the house operations of Big Rock Chophouse, The Reserve, and all off-site catering events. He trains and manages a team of 30 while creating and overseeing the restaurant’s award-winning menu.
Blending together more than 20 years of experience at several renowned restaurants, Voigt began his culinary career at Oakland Community College, majoring in pastry design. His first venture in the industry was working at the nationally acclaimed Tribute Restaurant in Farmington Hills, Michigan. He trained side-by-side with the James Beard pastry chef winner, Michael Laiskonis, now at ICE, Institute of Culinary Education in New York City, and Cory Barrett, now at The Culinary Institute of Michigan. The three chefs worked together for three years before Voigt took the reins as Executive Pastry Chef at Tribute.
His enthusiasm and love for his craft became evident in his award-winning desserts drawing many repeat customers who became Eric’s biggest fans. After five years at Tribute filled with many successes, Eric was selected to work at Detroit’s new MGM Grand Casino working at two Michael Mina restaurants called Saltwater and Bourbon Steak. In 2009, he left to oversee The Dali Group Restaurants in downtown Birmingham prior to joining Big Rock Chophouse and The Reserve.
Voigt’s has been featured in Michigan Blue Magazine, Hour Magazine, Style Magazine, Dessert Professional, The Detroit Free Press, and a book called Plating for Gold. He also has appeared on many local Detroit television stations performing special pastry demonstrations including WDIV-TV Channel 4 (NBC) and WXYZ-TV Channel 7 (ABC). He was chosen in 2007 to represent one of nine teams to compete in the Amoretti National Pastry Championship held in Nashville, Tennessee. Most recently, Voigt was named the American Culinary Federation’s Michigan Chefs de Cuisine Association’s 2015 Pastry Chef of the Year
Voigt currently resides in Birmingham, Michigan with his wife, Laura and two sons, Henre and Reme and has a new baby on the way. He enjoys running marathons, cycling, and reading comic books.
Chef Bea Rocchetti
Chef Bea Rocchetti realized she had a passion for cooking a very young age. She grew up in an apartment over a restaurant and remembers people always having fun, the smell of the food, plates clinking – all things that have stayed with her over the years. She also would always help her mom cook and realized she was really good at it.
“I have so many fond memories of good times around the dinner table and I love bringing people ogether over food so they too can create lasting memories and celebrate important events,” said Chef Bea.
In 2010 Chef Bea went to Le Cordon Bleu College of Culinary Arts in Austin, Texas to begin her training as a baking and pastry chef. She then attended the prestigious Auguste Escoffier School of Culinary Arts where she received her culinary arts certificate and spent the next two years working in Austin for a health food market called Central Market.
Chef Bea decided to come back to the Detroit area in 2013 because she wanted to be part of the growing food scene here. She spent the next few years working at various restaurants including Karl’s Cabin in Plymouth before joining the BIG ROCK CHOPHOUSE team two years ago as Sous Chef.
Today, Chef Bea serves as Banquet Chef at THE RESERVE and also works at BIG ROCK CHOPHOUSE. She oversees all private events for the facility including weddings, corporate events, and more ranging from 50-300 people.
She resides in Livonia, Michigan and loves to travel. Her dad lives in Italy and grew up visiting him every year and continues the tradition. Italian food remains a big influence in her cooking style today.Download the Menu