At Marrow Hospitality, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Bill Morales, Chef de Cuisine at Marrow in the Market, our newest location in Detroit's historic Eastern Market. Bill brings a humble, thoughtful approach to leadership and a deep appreciation for whole animal butchery and cooking. With a commitment to celebrating local farmers and seasonal ingredients, Bill's culinary vision is perfectly suited to the Market's vibrant community. We talked about his path to becoming CDC, his philosophy on cooking with the seasons, and what excites him most about this new chapter.

At Marrow Hospitality, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

With a career path that took her from expediting Thai food at Bangkok Crossing to management at Ima, and bartending at Chartreuse Kitchen and Grey Ghost, Kaylee brings deep hospitality roots and an infectious passion for craft cocktails to Eastern Market. Most recently the Beverage Coordinator at Alpino, she's now channeling her love for sustainable food, local farming, and Detroit's evolving culinary scene into building Marrow in The Market’s bar program. Here's what she had to say about her journey, her approach to hospitality, and what guests can expect when they pull up a seat at the bar.

At Marrow Hospitality, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Brandon O'Melia, Sous Chef at Marrow in The Market—a key member of the team bringing Marrow's mission to life in Detroit's historic Eastern Market. Brandon joined the Marrow family in July 2025, bringing valuable experience from his work alongside Culinary Director Andrew Shedden at acclaimed Detroit restaurants Otus Supply and Olin. His dedication to craft and sustainable cooking practices makes him an essential part of the Marrow in The Market kitchen as the team prepares for opening. In this interview, Brandon shares his culinary journey, his approach to cooking, and what guests can expect when Marrow in The Market opens its doors.

At Marrow, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Ricky, Head Chef of Marrow On The Go in Birmingham—a leader whose journey from small-town Imlay City to Detroit's culinary scene embodies originality and authenticity at every turn. From corporate kitchens to farm-to-table restaurants, Ricky built her foundation alongside Sarah Welch and the Marrow team starting in 2018, eventually growing from the line to leadership at Marrow Birmingham. But her story doesn't stop there. Through her cult-favorite 313RICKY pop-ups and ticketed dinners, she's carved out her own lane in Detroit's food scene with fearless takes on traditional dishes and an unfiltered approach that keeps people coming back. Our conversation covered her approach to leadership, what makes Birmingham special, and how she balances craft with character in everything she does.

At Marrow, our commitment to sustainable, locally sourced dining is brought to life by the vision and dedication of our team. We believe that knowing the people behind your food makes every bite more meaningful!

We recently caught up with Bree Maltese, General Manager of Marrow in The Market—a leader whose journey exemplifies Marrow's commitment to growing talent from within. Having started at the original Marrow Detroit flagship, then successfully managing Marrow On The Go in Birmingham, Bree now brings her comprehensive understanding of the Marrow experience to Eastern Market's newest destination. With experience spanning kitchen operations to front-of-house management across all three locations, Bree's passion for community and dedication to Marrow's mission make her a natural fit to lead the team at Marrow in The Market. Our conversation covered her remarkable journey through the Marrow family, her vision for the new location's unique dining experience, and what guests can expect when the doors open.