Brandon Chamberlain heralds a new generation at Blu
Photo, left-to-right: Mari, Randy and Brandon Chamberlain
By Ross Boissoneau
Sun contributor
The Chamberlains knew change was in the air. After owning and operating the fine dining restaurant Blu on the shore of Lake Michigan in Glen Arbor for 16 years, Randy and Mari Chamberlain decided the time was right, and last spring they turned the business over to son Brandon.
He was ready, though a bit surprised at the timing. “I thought they were going to be here longer,” Brandon says. A 20-year veteran of the restaurant industry, he had worked his way up from busing tables at age 16 to now taking over the flagship restaurant Randy and Mari had made into a local institution.
His parents were ready too. “The three of us hatched our plan for Brandon’s takeover in 2019, so we had plenty of time to set things up well,” says Randy. The deal was consummated on April 1, 2024, but it was no April Fool’s joke. “We continued to assist in the transfer, but were happy to be finished.”
During their 16 years at the helm of the restaurant, Randy and Mari had built Blu into a high-end dining experience was lauded by customers. Reviews on social media sites like Yelp and TripAdvisor invariably praised the food, service and view. Brandon and chef Todd Thompson knew they had a lot to live up to, but they were up for the challenge.
Brandon had gained experience beyond Blu, working at places such as Trattoria Stella and The Franklin in Traverse City before his three years at Blu. Thompson likewise had a lengthy resumé, starting at age 15 at the Soda Shop and Restaurant (now Western Avenue Grill), then moving on to Scott’s Harbor Grill in Traverse City, Magnum properties Red Mesa Grill and Pearl’s New Orleans Kitchen in Elk Rapids, and Bubba’s and Firefly.
He then returned to Glen Arbor. “Eight years ago I started with Randy,” Thompson says.
“Todd and I have a working relationship that goes back to the 1990’s, including many years at Blu,” notes Randy.
While the transition was mostly seamless, that doesn’t mean there wasn’t concern from longtime customers. “When people found out it was being sold, there was a lot of worry,” admits Brandon.
But things have gone well. “We’ve gotten great feedback from guests. There’s been no slowdown. It’s been busy,” says Brandon.
The two say they have not switched things up for the sake of change, but they are continuing to put their own spin on the restaurant. “I’ve tweaked the bar program, added new and unique things, a wider range of wines,” says Brandon.
“The first summer I relied on Randy’s recipe book,” notes Thompson. “This summer … I changed it up. Some different flavor profiles. Randy was more classic. There’s more international flair, Caribbean, Asian, Filipino.”
“He’s doing great,” says Brandon of Thompson, noting Blu received a DiRōNA award. Distinguished Restaurants of North America is an organization dedicated to recognizing and celebrating exceptional dining experiences, and Blu is one of fewer than 400 restaurants across the continent to be awarded such recognition.
A large part of the reason for its recognition by industry professionals and the general public is that Blu continues to rely on the freshest ingredients for its menu, which still changes daily. Thompson is a regular at area farm markets. “I hit Glen Arbor Tuesday, Sara Hardy Wednesday, Northport Friday, Sara Hardy Saturday,” he says.
Randy and Mari are now out of the restaurant business, living and loving the retirement life. “Mari and I have traveled extensively in our RV,” says Randy, including a four-month trip out west earlier this year and their current “gig” as volunteer camp hosts for August at Fayette State Park on the Garden Peninsula in the UP. “Other than that, just spending time at our home in Leelanau County has been a joy, (with) dinner at our table most every night. These are pleasures not allowed very frequently when you’re in the restaurant business.”
“We couldn’t be more proud of the work that Todd and Brandon have continued to do to maintain the business.”
