Meet Executive Chef Eddie Moreau

At Marrow Detroit, 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 Eddie Moreau, who has been promoted from Chef de Cuisine to Executive Chef at Marrow. Eddie shared his culinary journey, his approach to sustainability, and more!

Q: Congratulations on your promotion to Executive Chef! Can you tell us about your culinary journey before joining Marrow?

A: I was raised on Nantucket Island off the coast of Massachusetts and dove into the culinary arts scene at the age of 12. After graduating from the New England Culinary Institute in Vermont, I returned to the island to work for Chef Michael Lascola of American Seasons, where I became enamored with fine dining and whole hog cuisine. From there, I ventured throughout New England to train in kitchens such as Chef Matt Jennings' Townsman, where I held the title of Executive Sous Chef. I then became Chef de Cuisine/Partner of Central Provisions in Portland, Maine. Where, working alongside Chef Chris Gould, my knowledge of fish butchery, worldwide flavors, and cooking techniques flourished.

Q: What first drew you to Marrow, and what's kept you passionate about our kitchen all this time?

A: Coming from the East Coast and having robust knowledge of meat and fish butchery, I was drawn to Marrow’s butchery program. Witnessing the passion behind the butcher counter and the inner workings within the kitchen, and its dedication to ever-flowing menu development. We're in a niche and we can design whatever we want to make based on what we're craving–bringing minds around the table and developing together around our passions. We create the food that we want to eat—we're all equally excited about the product we're putting out—it's what we want to eat as consumers. What's in season and what's available drives our creativity.

Q: What's your favorite memory from your time at Marrow so far?

A: A couple of great memories stand out. One was during a restaurant pop-up collaborative— utilizing the patios on our side-lot to showcase employees' individual passions. It demonstrated how business can be both fun and rewarding—it was great to see a restaurant putting people first—giving people the space to showcase what they're excited about.

Another favorite event was Tablescape Detroit, where we collaborated with ceramic artist Claire Thibodeau. She designed a series of plates specifically for our event, and then we built the menu around them. I view cooking as a craft, and this highlighted that notion, as we were putting out food and ceramic plateware that were in conjunction with each other.

Q: If you had to describe your cooking style in three words, what would they be?

A: Regionally-inspired, globally influenced, and nostalgic. But if I could elaborate, I'd add nuanced, fine-tuned American cuisine with childhood favorites—a fine-tuned approach that honors traditional techniques.

Q: Is there a particular ingredient that you think is underappreciated?

A: Offal—it's a global thing that is recognized in a lot of cooking. When used in the right way, it can really showcase the chef's talent and surprise people, whether it's from cow, fish, or poultry. I also think we underutilize a lot of vegetable parts. For example, with carrots, saving the peels and making a powder, using the tops as a garnish—there's a lot of waste, and many don't utilize a lot of the parts. It's about extending the life cycle. A lot of people throw out herb stems, but they have so much flavor to offer.

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

A: Any hearty soups, chowdah—I also love to tuck into a bowl of something like ramen or pho. Any sort of stew, soup, chowder, or bisque situation. Variations of chowder, pozole, menudo—anything rustic and hearty.

Q: Where do you find inspiration for new dishes?

A: Throughout my career, my mentors taught me that you're always learning how to cook and forecast. I've kept records of all the dishes I've done over the years, which gives me a point of reference from my career. I reference my favorite cookbooks—"On Vegetables" by Jeremy Fox, Corey Lee's "Benu," and Jeremy Charles' "Wildness" book. I look to other industry chefs for inspiration. Not necessarily to the dishes they're particularly crafting and how they prepare them, but rather what flavors and ingredients they're pairing. I'm looking to use playful ingredients and make them work for our kitchen and guests. Travel, memory, experience, education, and industry experts all influence me. I always keep copies of menus from all the restaurants I've visited and reference journals.

Q: Is there a particular season in the Great Lakes region that most excites you as a chef?

A: Spring and Summer. I'm still getting used to the weather here. Maine has such a short growing season comparatively—they don't get peak season crops until much later in the season. Here, it's more exciting with more accelerated growing seasons. I'm especially enthusiastic about ramps and wild foraged ingredients. This time of year opens up the door for a lot of off-the-truck bartering—producers show up, we hop on the truck, and buy ingredients. These direct producer relationships and connections are particularly exciting.

Q: Do you have a signature technique or approach that defines your cooking?

A: I let the ingredients speak for themselves with minimal intervention. My dishes are focused on thoughtful execution rather than unnecessary flourishes. I incorporate fine-tuned French techniques that enhance rather than overshadow the ingredients. It's about balance—well-seasoned, but in unison, punchy but not overpowering. Sustainability and zero waste are also central to my approach.

Q: What are you most excited about in your new role?

A: Continuing education—I'm a very hands-on chef. My goal is to get people to the next level. I strive to help them understand what the inner workings of their job entail, while also giving them the tools to grow and lean into their passions.

I believe we have a duty to take on mentoring and growth, and make that person as skilled as you or better. Education, pushing boundaries, and mentorship are central to my approach.

My biggest pet peeve is gatekeeping. All recipes are shared at Marrow, and it's a constructive dialogue and collaboration that builds up the industry. The person who works with you is a product of you and a reflection of you.

Q: How would you want a first-time visitor to experience Marrow?

A: I'd tell them to share as much as possible, let their guard down, and trust the people who are serving them. If you're coming to Marrow, you've gotta get the marrow. And if your dining partner is vegetarian, we've got something for them too! Be open to the experience, trust the process, and enjoy it while you're here.

Q: Do you have any food-related guilty pleasures?

A: Salty and crunchy snacks—I could devour a whole batch of pigskin popcorn, which the kitchen team often has to make a bit extra for me so we don't run out in the dining room.

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

A: Running with my dog Nevers, in a coffee shop reading a lot of sci-fi and non-fiction—my goal is to read at least 3 books a month. I also try to spend as much time on the water as I can.

Q: What's a dish that you recommend everyone try on the menu?

A: Definitely the marrow, definitely a raw tartare dish—whether it's beef, venison, etc. Anytime you see a Michigan protein on the menu, try it—the ducks, rabbits, lamb – get it!