Meet Marrow in The Market GM, Bree Maltese
Photography by Taylor Higgins
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.
Q: What led you to your role at the original Marrow Detroit?
A: I had been following Marrow on social media for years, admiring their stunning and intricate dishes. As I was looking to find a new home after my Head Chef role at another spot, my lucky day came when I saw a job opening online and jumped on it. I couldn't believe I would soon be making those very dishes!
Q: How did you end up as General Manager for Marrow in The Market? What made you excited to take on this new challenge?
A: When the news broke that we were opening a new restaurant in Birmingham, I was thrilled to take on the challenge and help open it as Culinary Executive Manager. After a couple of months, I transitioned out of the kitchen and into the role of General Manager. Six months later, Pauline, our VP of Operations, approached me with an opportunity to apply for the General Manager position for our next venture, Marrow in The Market. The idea was irresistible! My passion for Marrow's culture, community, and values made me eager to take on this new challenge.
Q: How has working across all three Marrow locations shaped your understanding of the company's mission?
A: Working in multiple roles across all three Marrow locations has shown me how the company's mission is our bloodline. We focus on education (for both staff and guests), hyperlocality, sustainability, and fine dining without pretentiousness. I have a unique perspective on how this mission guides our family—from the kitchen to the front of house and management.
Q: What do you love most about being part of Detroit's food community?
A: Detroit's food community has a rich history, built on grit, rhythm, passion, and soul. Over time, Detroit's culinary landscape has blossomed into one of the premier food destinations in the country. I am proud to be a part of this community, educating, feeding, and providing our hard-working city with the unparalleled cuisine and hospitality they deserve.
Q: What's your favorite dish or menu item across all the Marrow locations?
A: My favorite item we offer at Marrow is from our incredible butchers: the Bavette steak. It is the creamiest, beefiest, most tender cut, and my favorite to enjoy at the restaurant or to take home and grill in a cilantro-lime marinade with some fried plantains on the side.
Q: What do you want first-time Marrow in The Market guests to experience when they walk through the doors?
A: I want Marrow in The Market guests to feel our effervescent bubble of passion and community. I want them to experience rich conversations with our butchers, hear the stories of our menu from our servers, and make memories within our walls. I want them to feel at home, at a place they will return to time and time again to celebrate and be warmly cared for, breaking bread at our tables.
Q: As someone who's opened a restaurant location, what advice would you give to other hospitality professionals taking on similar challenges?
A: Swerve. Find creative solutions, collaborate with those around you, and remain positive and optimistic!
Q: What's your favorite way to unwind after a busy day at the restaurant?
A: Grilling up some Marrow provisions and spending time with my husband Mike and our two dachshunds, Eddie and Baby.