Meet Kaylee Rowbotham: Bar Lead at Marrow in The Market
Photography by Taylor Higgins
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.
Q: What led you to bartending, and how did you end up at Marrow in the Market?
A: Passion for hospitality and Detroit's growing culinary scene. Also a deep-rooted love for sustainable food, and support of local farming. But most recently I was the Beverage Coordinator at Alpino!
Q: How did you get your foot in the door in the beverage world?
A: I got my start in Detroit's food and beverage scene working expo at Bangkok Crossing in Campus Martius. I loved the hustle and working for a family business made me feel at home in the city. From there, I opened Ima in Midtown as a server. They were the first place where I saw high standards for hospitality even in a casual setting, and I got to be part of creation rather than just selling classics. I moved up to management quickly, which gave me more opportunities to get behind the bar. I instantly loved it, but I craved more. I wanted to learn, so I went to Chartreuse Kitchen and Cocktails to serve and soak it all in. On my days off, I started barback shifts at Grey Ghost to really see what it took to be behind the bar.
Q: How are you approaching the creation of drinks that will pair with our chef-driven menu?
A: I start by collaborating with the team at the market, buying local and fresh seasonal produce together. We also work with our butcher shop, using products we get directly from the farm, which lets us cross-utilize ingredients across the bar and kitchen!
Q: What's your process for training and developing your bar team as you prepare to open?
A: I like to train and develop my bar team the way I would want to be treated sitting at our bar!
Q: How are you thinking about the energy difference between upstairs dining and downstairs bar service?
A: We get the opportunity to have two distinct yet connected experiences designed to cater to a range of guest needs and moods, from casual drop-ins to elevated evenings. The Butcher Bar, located on the ground floor, is our casual, approachable space perfect for regulars and newcomers alike. Designed with comfort and convenience in mind, it's the ideal spot to grab a quick lunch, enjoy a relaxed drink, or unwind while waiting for your market or butcher shop order. The atmosphere is warm and familiar, offering a no-fuss experience rooted in quality and hospitality. Upstairs, The City View Lounge offers a more refined and elevated environment. With sweeping views and a more polished ambiance, this space is designed for guests looking to enjoy craft cocktails, curated beverages, and small bites in a stylish setting. The City View bar team will also provide full beverage service for the Sky View Lounge, enhancing the overall dining experience.
Q: How does working with a restaurant focused on local sourcing influence what you'll be pouring?
A: Working in a restaurant focused on local sourcing means I'll be sourcing spirits locally too, showcasing what's distilled here in Michigan. Seasonal availability will also be a major influence on our cocktail menu.
Q: What does hospitality mean to you from behind the bar?
A: Great hospitality is about connection. It's about making people feel seen, heard, and appreciated.
Q: If you could only stock five bottles behind your bar, what would they be?
A: A good bourbon, Angel's Envy, a solid gin, Bombay Original, a peppery tequila, Olmeca Altos, and a few herbaceous liqueurs, Green Chartreuse and Campari.
Q: What advice would you give someone looking to move from bartending to bar leadership?
A: Start by leading by example, demonstrating accountability and a willingness to improve. Seek mentorship and focus on communication to build trust with your team. Also, never stop being curious. There is so much constantly evolving in this industry, and you never know when a cocktail is going to go down in history as a classic.
Q: Can you share something unexpected about yourself?
A: Before joining hospitality, I worked in non-profit organizations!
Q: When you're not mixing drinks, where might we find you?
A: When I'm off the clock I spend time with my fiance Ashen, and our cats, and if it's summer, find me in my garden or at a Billy Strings show.