Sérénité Restaurant reopens with new leadership

In 2018, The Recovery Center of Medina County launched Sérénité Restaurant and Culinary Institute with a mission of supporting individuals impacted by substance use disorder. It combined recovery, culinary training and workplace training in a fine-dining restaurant.

The restaurant earned high praise, and many graduates found success, but the model was not financially sustainable. In early 2025, after years of operating under financial strain, the Recovery Center decided to close the restaurant and school for a comprehensive restructuring with a new board of directors.

Tony Bianco, who stepped into the position of board president in February 2025, explained, “I believed that we could save it. The mission never failed; the structure did.”

While completing an operational program rebuild, the organization used the time to make necessary renovations to its historic building at 538 W. Liberty St. in Medina. H.G. Blake is said to have built it in 1858 as a stagecoach stop, and it has served as a hotel and many different restaurants over the years.

Through extensive community collaboration, the organization was reestablished with Sérénité Restaurant positioned as the driving force behind long-term sustainability. Bianco explained that program participants will begin at Medina’s Hope Recovery Center, then progress to a yearlong program at Sérénité Culinary Institute, an accredited American Culinary Federation program. After successful completion, students will be paired with professional Sérénité Restaurant staff members for paid workplace training.

One of the first steps was hiring executive chef Niko Courey, who was classically trained at the prestigious Le Cordon Bleu and has worked at award-winning restaurants. While maintaining the restaurant’s French theme, Courey will serve his own style of modern French cuisine and other fine-dining entrees. The number of menu choices has been pared down to be more fiscally responsible with inventory while still providing a variety of selections.

The organization began hiring front- and back-of-house professionals, some of whom are prior successful graduates of the Sérénité Culinary Institute. The restaurant opened slowly with a soft opening in October. It is now open Tuesday through Thursday from 4:30-9 p.m. and Friday and Saturday from 4:30-10 p.m.

The board believed that an experienced general manager would be key to the restaurant’s success. In December, Audrey Pollizi was hired to fill that role. She is well respected in the Medina culinary community, having been part-owner of The Oaks Lakeside Restaurant in Chippewa Lake for 16 years. In November 2019, she and her husband opened Pickle Mama’s Market & Eatery in Seville. Due to personal reasons, the family closed the restaurant after three years.

Both Pollizi and Bianco are longtime Chippewa Lake residents. Pollizi most recently worked as dining room manager at the Medina County Career Center Cafe, and Bianco serves on the advisory board for the center’s culinary program. He spoke with her there several times about becoming general manager at Sérénité.

Pollizi admits that after a lifetime in the restaurant industry, she considered leaving. She changed her mind and accepted the position after helping Bianco’s wife, Jamie, decorate the restaurant for Christmas.

“While spending time in the restaurant and decorating for the holiday season, I realized that my 40-plus years in the hospitality industry have led me here,” Pollizi said. “My fine-dining experience was a definite plus, but it is my love of humans, all humans, which landed me here. I can bring hope and faith to others that our industry is one of value and purpose, and also one where you can earn a comfortable living.”

Bianco confirmed, “The most important thing for us is Audrey’s ability to support the employees here. She has such an amazing approach, and they trust and respect her. She has already trained the servers to fully understand what’s coming out of the kitchen so they can explain it to customers. She also has great communication with both the front and back of the house, making sure the whole family works together.”

After employing hundreds of people, Pollizi has many hospitality professionals who may follow her to Sérénité as she builds a core team.

“My ‘superpower’ is connecting with people and creating a team with the skill set needed as we rebuild,” Pollizi said. “We want to be known for great food and great service. Food brings people to the table. People bring them back.”