ABOUT

At Marrow West Village, we connect people to local, ethically sourced food through bold, chef-driven flavors, whole-animal butchery, and meaningful hospitality.

Marrow West Village is more than a restaurant — it’s an experience. As a proud Detroit flagship destination for thoughtful dining and whole-animal butchery, we create intimate, guided experiences that reflect our deep respect for food, craft, and community.

Our menu is eclectic and curated with care, shaped by the seasons, driven by our relationships with Great Lakes farmers, and rooted in whole-animal utilization. Every dish tells a story. Every cut has a purpose. Every detail is intentional.

As both a restaurant and butcher shop, we offer high-quality, ethically raised meats you can trust, and meals that surprise and satisfy. Whether you’re joining us for a seated dinner, browsing our butcher counter, or getting hands-on in one of our classes, you’ll experience food that is guided by purpose and grounded in connection.

At Marrow, hospitality is personal, and everything we serve is made to be remembered.

EVERYTHING WE DO IS GUIDED BY

We know our farmers and have traceable processes that instill a new level of transparency in the industry

TRANSPARENCY

CONTROL

We maintain full visibility into our supply chain and thereby uphold quality standards and solve problems before they arise

EDUCATION

We will never stop educating ourselves and those around us

ACCESS

We believe that everyone should have access to great quality meat and thus work hard to balance affordability for our customers and fair wages for our farmers

ACCOUNTABILITY

We believe in practicing humility and taking responsibility for all of our actions

COLLABORATION

We can only change an industry if we work with our peers and partners to improve practices, standards, and quality

Our Leadership Team

  • PING HO

    Founder

    Ping Ho spent her childhood in Singapore, where she often accompanied her grandmother to the “wet market" and where the direct connection between buyers and butchers left a lasting impression. Those producers' unparalleled knowledge of meat origin and quality, as well as their strong bond to the local community, were inspirations for launching Marrow. Ping is also the owner of downtown wine bar The Royce and a co-founder in Mink. She is currently working on launching Marrow's meat processing arm Marrow Detroit Provisions, which will have a home in Eastern Market in 2025.

  • PAULINE KNIGHTON-PRUETER

    Vice President of Operations - Marrow

    Pauline's roots run deep in Metro Detroit, where she developed her entrepreneurial spirit while studying at the University of Michigan. As an active member of Michigan's Engineering Center for Entrepreneurship, she discovered her passion for growing and scaling small businesses. Pauline began building her career at Short's Brewing Co., where she spent a decade overseeing the company's sales, distribution, and marketing efforts, helping to establish it as one of Michigan's most beloved craft breweries. Before joining the Backbone team, Pauline served as President of Eastern Market Brewing Co., where she found joy in combining brand and product creation with exceptional hospitality experiences. Her love for Detroit's food community continues to inspire her work, particularly at Eastern Market—where she enjoys spending Saturday mornings with her husband and two little girls. 

  • EDDIE MOREAU

    Executive Chef

    Raised on Nantucket Island off the coast of Massachusetts, Chef Eddie dove into the culinary arts scene at the age of 12. After graduating from the New England Culinary school in Vermont, Eddie returned to the island to work for Chef Michael Lascola of American Seasons, where he became enamored with fine dining and whole hog cuisine. From there, he ventured throughout New England to train in kitchens such as Chef Matt Jenning’s Townsman, where he held the title of Executive Sous to then become Chef de Cuisine/partner of Central Provisions in Portland, ME. While working alongside Chef Chris Gould at CP, Eddie’s knowledge of fish butchery, worldwide flavors, and cooking techniques flourished. He brings his knowledge of sustainable sourcing, butchery, and creativity to the helm of Marrow. He also loves his wife Leah and his pup Nevies.

  • ANDREW SHEDDEN

    Culinary Director

    With more than 25 years in the culinary industry, Andrew Shedden has honed his expertise in French, Spanish, American, and modern steakhouse cuisines, working in acclaimed Chicago restaurants such as Café Ba-Ba-Reeba, Mon Ami Gabi, and Maple & Ash. Inspired early on by Valencian chef Carlos Palomar’s paella, Andrew developed a philosophy rooted in creativity, hospitality, and team-driven leadership. His career includes opening new restaurants, managing multi-million-dollar operations, and leading the reopening of Portland’s legendary Heathman Hotel. Since moving to Detroit in 2018, Andrew has been energized by the city’s grit and vibrant food community, continuing to bring passion and excellence to every project he takes on.

  • HEATHER RATLIFF

    Vice President of Sales and Operations - Marrow Detroit Provisions

    Heather Ratliff brings over a decade of experience in Michigan’s local food systems, specializing in sales, procurement, and regional distribution. Most recently, she served as Director of Sales and Procurement at Cherry Capital Foods, where she helped scale access to ethically sourced, Michigan-produced products across institutional and retail markets. Her expertise lies in bridging the gap between producers and consumers, with a focus on mid-scale agriculture and community-driven supply chains. A working mom of two boys, she sees herself in Marrow Detroit Provisions’ core customer—someone who values high-quality food but juggles busy weeknights. As Vice President of Sales and Operations at Marrow Detroit Provisions, Heather leads the company’s mission to make chef-crafted, locally sourced meats more accessible for everyday meals.