Meet Marrow on The Go Head Chef, Ricky Dixon
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 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.
Q: What does leadership mean to you, and how has your style evolved?
A: Leadership is more learning than I think anyone would ever admit. I know I can lead a team, but I prefer to say I can guide a team really well. I won't always have the best ideas, I won't always know the right answer, and everyday I come across situations that make me think, "how could I do better" or "what could I have done to prevent this". After meeting Sarah Welch in 2018, it was a breath of fresh air in comparison to executive chef's I had worked under in the past. Sarah had a way about her to still laugh when she was the problem, a different way of taking accountability, and she always led us to never take ourselves too seriously, because that's when you'd lose it all. I wouldn't be the "leader" I am today if it wasn't for her mentorship.
Q: What are some menu items or experiences that you're most excited for people to discover at Marrow On The Go?
A: I'm actually so excited for the fall menu to drop. Eddie, Emily, and myself got together to create some really great chef-driven sandwiches to offer at all 3 locations, and they're really delicious. We're going to start a soup and sandwich special monthly in Birmingham as well, I love soup, and I love sandwiches. I'm really excited to see what the team here comes up with. Also, we're starting broth cups again. Bone broth with add-in's like Chile Verde, adobo, garlic and herb...bone broth is back baby.
Q: What's your approach to building community in Birmingham through food?
A: After being at the Kercheval/Detroit location for the last 6 and a half years, Birmingham was a challenge for me. I think the best part of it all was the education aspect. I've really loved being at the counter and talking to guests about the food we've created and the products we offer. It's really fun to explain the cuts and why they're actually really special as opposed to what you're buying at the regular grocery store chain.
Q: When people come to your 313RICKY events, what do you want them to feel?
A: I really just want people to have fun. I want everyone to see that even though I come from high-end, fine-dining restaurants with too many accolades to count, I'm still going to do a riff on your favorite gas station hot roller. I take the craft of culinary very seriously, but never to the point that I'll take myself seriously. It's just all in good fun.
Q: What advice would you give to someone looking to build their own creative brand while working within a restaurant?
A: The support system you have around you, in anything you do, is going to be the make it or break it. It's human nature to be in a group, or surrounded by community. For me, going home to my wife, or sharing a Monday off with her and our two dogs, Gus and Loosie, that's truly everything. I'm extremely lucky with the group of people I have surrounding me in my immediate circle and my little family I get to go home to everyday is really what makes it all worth it. Also, on a more personal note, don't doubt yourself. If you have an idea that you truly believe in, learn your own way to sell that idea and be passionate about it. I really believe success comes alongside passion. If you build it, they will come.
Q: What's something people might be surprised to learn about you outside of food?
A: I think most people see me screaming Pearl Jam, or Metallica lyrics, but I am actually the biggest Lady Gaga fan. I've followed her on tour with my best friend, all around the world, for the last 11 years. Gaga is such an advocate for the LGBTQIA+ community, and growing up in a small farm town, I needed that. There was a lot of times I felt like Gaga was the only thing I had. Paws up forever.