About

Our Vision

Our vision is to build and support a sustainable food system in the Great Lakes region. We are working to bring the food lifecycle back to basics - purchasing directly from farmers, honoring the animals and land, and maintaining a small footprint in sourcing and distribution. Our approach is three-fold: educating about more ethical and sustainable ways to eat, collaborating with industry partners to improve on and reform processes, and innovating to find better solutions and better products. Every. Single. Day.

Everything we do is guided by:

  • Transparency

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

  • Control

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

  • Accountability

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

  • 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

  • Collaboration

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

  • 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 2024.

  • Sarah Welch

    Partner & Executive Chef

    Chef Welch was raised between Jamaica and Michigan surrounded with culture, cooking, and eating. Sarah left Michigan to pursue culinary studies at New York’s French Culinary Institute. Though she has worked for recognized chefs like Brian Polcyn, most of her experience is gleaned working alongside talented peers. Her time in Detroit has yeilded close connections with the local farming community which now serves as the muse for the food you can find at Marrow's restaurant

  • Amanda Franke

    Partner & General Manager

    Amanda Franke has worked the Front of House in restaurants from the age of 15. A farm-raised graduate of the University of Michigan, Amanda started her career in the luxury property industry but a strong passion for hospitality led her back to the F&B industry. She eventually found her way to working with Chef Sarah Welch at Republic and Parks & Recreation. A long-time vegetarian, Amanda is committed to building and supporting sustainable, ethical carnivorous businesses. She is also the VP of Operations at Ping’s management company, Backbone Hospitality.