Meet Executive Chef & Partner Sarah Welch
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 Sarah Welch, Marrow’s Partner and Executive Chef—a four-time James Beard Award nominee and Top Chef Season 19 finalist. Sarah shared the ethos behind Marrow’s menu, her favorite Marrow Provisions product, and what’s on the horizon for our new Birmingham location.
Photography by Taylor Higgins
Q: What led you to your role as Partner & Executive Chef at Marrow?
A: I was working at Republic when I first met Ping, who was a regular there. About a year before Marrow opened, she offered me a position on her team. I initially joined as a chef, and shortly before we opened, I became a partner.
Q: In a nutshell, what is the ethos of Marrow’s menu?
A: Our menu is globally inspired, seasonal, and locally sourced. It focuses on full utilization—whether through whole animal utilization or innovative ways of using produce to minimize waste as much as possible.
Q: How has leading the team at Marrow shaped your experience?
A: When we opened Marrow, I was still a young chef with limited experience in executive roles. My goal was to build a kitchen environment that line cooks would love, focusing on good work-life balance, fair pay, autonomy, and self-management. I wanted to create systems that our team would have a hand in shaping so they’re built to last and sustain the team.
Q: What insights have you gained from leading the team at Marrow?
A: We prioritize a culture where happy, well-supported staff are essential. When our staff feels valued, that positivity extends to our vendors and guests. We’ve worked hard to maintain open channels for staff to voice any frustrations, creating an environment that truly supports everyone.
Q: As someone deeply connected to both the farming community and the culinary world, what do you envision for the future of sustainable food in the Great Lakes region?
A: My hope is for a food system where people feel connected to their food, similar to growing it themselves — a return to an agrarian lifestyle with more support for local farms and better access to sustainable, local foods.
Q: Marrow is preparing to open a second restaurant and butcher shop in Birmingham. Can you tell us more about the vision for that space, its menu, and offerings, and how it will differ from Marrow's flagship on Kercheval?
A: We’re aiming for a more casual, accessible dining experience in Birmingham while still focusing on local, seasonal ingredients, and sustainability. Guests will not only be able to enjoy on-site dining with us but will also have the opportunity to purchase fresh cuts, sausages, deli meats, and more from our butcher shop. The cuts and products showcased on the menu will be readily available for guests to take home and enjoy.
Q: Marrow Detroit Provisions was born out of Marrow. Can you tell us a bit about that journey?
A: When we opened Marrow, we envisioned a small, local butcher shop. However, we quickly realized that scaling the butcher shop was essential for sustainability. There was a clear need in the community for greater access to locally crafted meat products, and we aimed to fill that gap. Our goal is to provide local food that reflects the essence of “place,” specifically Detroit and Michigan. We strive to create local products that enhance access to locally raised meat, ensuring that what we offer is not only available but expertly crafted, creating something greater than the sum of its parts. Kercheval, to this day, continues to serve as a test kitchen for Marrow Detroit Provisions, allowing us to innovate while staying true to our values.
Q: How does Marrow's vision of supporting a sustainable food system influence your approach to creating the menu?
A: It is not only influenced by this, it is entirely dependent on this. Our menu is shaped by the fresh, seasonal offerings from local farms and vendors, allowing us to adapt our dishes based on what they have available. This approach ensures that our menu is always evolving, reflecting the best of what our community and the seasons have to offer, all while supporting our local food economy.
Q: Education is a guiding principle at Marrow. How do you integrate it into your role as Partner & Executive Chef for your team and guests?
A: We provide our staff with a lot of exposure, education, and training due to our small team size. When they’re hired on, they are relied upon to develop skills quickly. We take multiple approaches to education, such as exposing our team and guests to new cuts and creating informed consumers by educating them about lesser-known products.
We offer butcher classes and workshops aimed at curious individuals, helping them appreciate the diversity of our offerings. However, the challenge lies in educating those who may be hesitant or unaware of what we do. It’s crucial to communicate our passion for what we offer—explaining not just why we love these products, but also how they can prepare them at home.
At the core of our business is the understanding that we need to educate people who might not initially be interested. While we might lose some customers who expect us to be a traditional steakhouse, we believe in sharing our knowledge of sourcing, butchery, and cooking. This ensures that our guests have a meaningful experience, one that extends to their cooking at home when they shop with us at the butcher counter or purchase our chef-crafted retail products at local grocers.
Q: What’s your favorite Marrow Detroit Provisions retail item, and how do you like to cook it at home?
A: My favorite is the Toulouse sausage. I’m a huge fan of year-round stewing, and I love combining it with greens, beans, tomatoes, and potatoes. It’s hearty, deeply savory, and incredibly satisfying—yes, even in the summer months!
Q: What’s one piece of advice you would give to aspiring chefs?
A: Here are a few: Never compromise your values for money. The job that pays the most isn’t always the best for you. Never do work that you’re not compensated for. Don’t let any one place define your role in the industry. If a place doesn’t feel like the right fit, it doesn’t mean you don’t belong in the industry; it just means that place isn’t right for you. Find your home—you’ll know it when you get there. Finally, strive to create the kind of environment where you want to work.
Q: Can you share a fun fact about yourself or something unexpected about yourself?
A: I was raised between Jamaica and Michigan surrounded by diverse cultures, cuisine, and experiences – laying a foundation for my love for community, cooking, and local food.
