About

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.

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. 

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.

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.

Partner & Founding 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