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Eli Boyer’s
Got Talent

Owner of Ferndale’s Voyager
prepares to open another
restaurant in Detroit next year.

Eli Boyer

I

Allison Jacobs

Contributing Writer

f you could have any super-
power, what would it be?
Flight, invisibility or mind-
reading might appeal to most
of us. For local restaurateur Eli
Boyer, he is perfectly content
with his unique gift — trans-
porting Detroit residents to far-
away destinations through food
and ambiance.
Boyer is the creator of
Voyager in Ferndale, a new
seafood restaurant with a vibe
resembling a trendy corner bar
in Los Angeles.
Prior to scoping out the seas
for sustainable seafood, Boyer
was a former owner at Gold
Cash Gold. This Corktown

establishment is coveted for
its exceptional cocktail service
and gourmet comfort food
renditions, including some of
the finest pickle-brined fried
chicken in Metro Detroit.
Boyer developed an early
foundation for cooking and
entertaining. After exciting
days spent at Metro Detroit
JCC summer camps during his
youth, he often was spotted in
the kitchen, peering over his
grandmother’s shoulder as she
prepared her famous cabbage
rolls.
He spent long hours working
at restaurants after full days at
the Frankel Jewish Academy.

While Boyer couldn’t picture
himself wearing a chef ’s hat,
he instead envisioned himself
following in the footsteps of
his late great-grandfather, the
respected owner of a delica-
tessen in the Eastern Market
district.
“It essentially was your clas-
sic Jewish cafeteria-style deli-
catessen — it was open until 2
a.m. and was the type of restau-
rant where people of all back-
grounds mixed,” he says.
While Boyer was born well
after this historical landmark
closed its doors, restaurant
entrepreneurship is likely
engrained in his DNA.

During his college years at
the University of Michigan, he
explored this career path fur-
ther, nailing a summer intern-
ship in lower Manhattan with
the Myriad Restaurant Group.
“As a kid from Farmington
Hills, I was a little shell-
shocked,” he laughs. “It was
a lot of hard work, and I was
doing things outside of my
comfort zone. At the end of it,
I wasn’t sure if I could make a
career out of it.”
Despite some uncertainty
about the field, Boyer perse-
vered. He took risks after col-
lege, jetting off to Chicago to
work alongside one of his earli-

continued on page 42

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November 9 • 2017

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