ABOUT

We are fiercely passionate about exceptional food, responsibly sourced meat, and meaningful hospitality.

Marrow on the Go was born from our flagship restaurant, Marrow, tucked in the heart of Detroit’s West Village. Think of it as our fast-casual little sibling, just as thoughtful, just as delicious, but way more grab-and-go friendly. We’re a butcher shop and eatery all rolled into one, featuring indoor and outdoor café seating, hot and cold sandwiches, our signature Marrow burger (yes, that burger), plus a rotating lineup of family-style prepared meals, fresh meat cuts from our butcher team, local sundries, and bottles of wine.

At the heart of everything we do is a deep love for good food and even better sourcing. We source meat from Great Lakes farmers that we know personally, we’re talking first-name-basis relationships, and our produce is always local and seasonal. It’s food you can feel great about eating, whether you’re popping in for a quick bite or stocking your fridge for the week. We believe everyone deserves honest, high-quality food on their plate, and they should know exactly where it came from. Marrow on the Go makes that darn easy.

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

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

ACCOUNTABLITY

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

COLLABERATION

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 2024.

  • PAULINE KNIGHTON-PRUETER

    Vice President of Operations

    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. 

  • 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.

  • RICKY DIXON

    Marrow on the Go Head Chef

    Raised in the small town of Imlay City, Ricky turned a lackluster food scene into motivation. Kitchens became her creative outlet, and over the years she sharpened her skills across corporate and farm-to-table settings, developing a bold, original style all her own. Since joining Marrow in 2018, she’s grown from the line to leading the team at Marrow Birmingham, bringing authenticity, edge, and heart to everything she touches.

    Beyond the kitchen, Ricky has built a cult following through her pop-up concept, 313RICKY, known for fearless takes on classic dishes and a raw, unfiltered energy. At Marrow on the Go, she brings that same spirit — blending craft, character, and just enough chaos to keep things exciting.