Meet Brandon O'Melia: Sous Chef 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!

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.

Q: You've worked with Chef Andrew Shedden before joining Marrow. Can you tell us a bit about your experience working together?

A: I met Chef Andrew while working at Otus Supply in 2019. I was 19 years old and fresh into the higher end of the industry. Andrew took me under his wing and helped me realize and foster my passion for cooking. He then brought me into Olin and it was while I was working with him there where he really became a mentor to me. The way he thinks about food and cooking stuck with me and I hope one day I can be as talented and skilled as a chef as he is.

Q: What's it been like being part of the opening team for a brand-new location in Eastern Market?

A: It's exciting! I'm happy to be a part of a company that prides itself on supporting local farmers and Marrow is just that. Also utilizing every part of the animal and sustainable practices is important to me. I feel that this will become a part of the community even more than it already has which is important to me.

Q: How are you and Chef Andrew working together to develop and test the Marrow in The Market menu?

A: We are discussing and testing different ideas. For now we are sticking with what we know is good and works, but once we get rolling we will be experimenting and being more creative.

Q: What are you most excited for guests to experience when Marrow in The Market opens?

A: I'm excited for them to experience farm to table dishes that are carefully curated by a team of passionate chefs.

Q: How does Marrow's vision of supporting a sustainable food system influence your approach in the kitchen?

A: By utilizing all parts of the animal. Even the less desirable cuts and scraps. It all gets used and to me that's important because too often restaurants and people at home waste perfectly good food.

Q: When we say we practice whole-animal utilization, how will that show up in your role at Marrow in The Market?

A: I will have to get creative in making dishes that will make the people opposed to eating the less pretty cuts excited to try something different.

Q: What dish or menu item are you most excited to introduce at Marrow in The Market and why?

A: For me it has to be paella. It has a special place in my heart as it was the first thing I learned to make that really seemed to amaze people.

Q: What's your favorite Butcher Shop Cut or Marrow Detroit Provisions product and how do you like to cook with it?

A: Ribeye, cooked in a cast iron pan basted with butter, garlic, and thyme.

Q: What's your go-to comfort food when you're not at work?

A: Fried chicken with country gravy!

Q: What advice would you give to aspiring chefs looking to work in this industry?

A: Keep your head up and work hard. Don't give up when the challenges stack up. Stay passionate and never stop learning. Once you think you have nothing else to learn you have failed.

Q: Coffee or tea? Morning person or night owl?

A: Coffee! Cold brew to be specific. I'm a night owl and always have been. Usually stay up until 2-3am and sometimes I suffer for it.

Q: When you're not in the kitchen, where might we find you?

A: At home with my beautiful girlfriend and our 3 kids. By kids I mean our chihuahuas Mia and Moana, and our kitten, Toast.