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Shinola Hotel, the centerpiece of Detroit’s downtown hospitality revival, has officially announced the promotion of Mary-Catherine Moore to the dual role of Executive Director of Food & Beverage and Managing Partner. This strategic appointment places Moore at the helm of one of the most diverse and high-performing culinary portfolios in the Midwest, where she will oversee the operational and strategic direction of the hotel’s multi-concept dining ecosystem. Her elevation to Managing Partner signals a deepened commitment by the hotel’s ownership to internal leadership and long-term continuity within its executive ranks.
In her expanded capacity, Moore assumes responsibility for a suite of distinct hospitality venues that have become fixtures of the Detroit culinary landscape. This includes the upscale Italian destination San Morello, the sophisticated urban speakeasy Evening Bar, the high-energy beer hall The Brakeman, and the popular fried chicken outlet Penny Red’s. Beyond these public-facing venues, Moore’s mandate extends to the hotel’s comprehensive internal operations, including in-room dining services, banquets, guest programming, and large-scale events. Her role is designed to harmonize these disparate elements into a cohesive guest experience defined by operational excellence and intentional service.
A Career Defined by High-Stakes Hospitality
Moore’s ascent to this leadership position is the culmination of more than two decades of experience in the nation’s most competitive hospitality markets. A native of Nashville, Tennessee, she began her career in a city known for its vibrant service industry before relocating to New York City in 2013 to join the prestigious NoHo Hospitality Group. Led by Chef Andrew Carmellini and partners Josh Pickard and Luke Ostrom, NoHo Hospitality is widely regarded as a titan of the industry, responsible for some of Manhattan’s most iconic dining rooms.
During her 13-year tenure in New York City, Moore became a central figure within the group’s operations. She served as the Private Events Coordinator for the acclaimed Greenwich Hotel and Locanda Verde, both of which are co-owned by legendary actor Robert DeNiro. In this high-pressure environment, Moore refined her expertise in managing complex logistics for elite clientele, overseeing private events and shaping operational strategies that contributed to the sustained success of the properties. Her work at Locanda Verde, in particular, provided her with a blueprint for how to manage high-volume, high-prestige Italian dining—a skill set that would later prove invaluable at Shinola Hotel’s San Morello.
The Detroit Transition and the Landmark Launch of Shinola Hotel
The trajectory of Moore’s career shifted in 2018 when she relocated to Detroit to spearhead the events and catering department for the highly anticipated opening of the Shinola Hotel. The hotel, a collaboration between the Detroit-based luxury brand Shinola and Bedrock, the real estate firm owned by Dan Gilbert, was a cornerstone of the city’s downtown revitalization efforts.
As the Regional Director of Events & Catering, Moore was tasked with building a department from the ground up. Her leadership resulted in the assembly of a high-performing team capable of executing hundreds of bespoke corporate functions, social gatherings, and high-end weddings annually. Under her guidance, the hotel’s event spaces—notably the Biederman and Birdy rooms—became some of the most sought-after venues in the region.
The success of the hotel’s food and beverage program during this period was not merely measured by revenue, but by critical acclaim. Recently, Shinola Hotel was awarded a prestigious MICHELIN Key, the first of its kind for a Detroit property. The MICHELIN Key is a new distinction introduced by the Michelin Guide to recognize hotels that offer exceptional stays, emphasizing character, service, and a distinct sense of place. Moore’s oversight of the guest experience was a primary factor in the hotel meeting the rigorous criteria required for this international recognition.
Strategic Synergy: The Moore and Barberio Partnership
A central component of Moore’s new role is her continued collaboration with Cory Barberio, the Executive Chef and Managing Partner of Shinola Hotel. The two leaders share a professional history rooted in the New York City hospitality scene, and their partnership has been a defining characteristic of the hotel’s culinary identity since its inception.
While Barberio focuses on the creative and technical execution of the menus across the property’s four main venues, Moore provides the strategic oversight of the front-of-house operations. This partnership ensures a seamless integration between the kitchen’s output and the guest’s experience. In the hospitality industry, the "Managing Partner" designation for both a chef and an operations executive is a traditional model used by high-end groups to ensure that both the "back of house" and "front of house" have equal stakes in the property’s success.
The synergy between Moore and Barberio is particularly evident in the management of San Morello. As the hotel’s flagship restaurant, San Morello requires a balance of culinary authenticity and high-level service standards. Moore’s experience with NoHo Hospitality’s Italian concepts has allowed her to implement service protocols that mirror the sophistication of the menu, ensuring that the restaurant remains a premier destination for both local residents and international travelers.
Analysis of the Food and Beverage Portfolio
Under Moore’s direction, the Shinola Hotel food and beverage portfolio serves as a microcosm of modern urban dining trends. Each venue is designed to cater to a different demographic while maintaining the brand’s core identity of "quality and craft."
- San Morello: An upscale Italian eatery that focuses on wood-fired pizzas, handmade pastas, and coastal Italian flavors. It serves as the hotel’s primary dining room and a major draw for the Detroit business community.
- Evening Bar: A classic American speakeasy that emphasizes craft cocktails and an intimate atmosphere. Moore’s role here involves maintaining the exclusivity and high-touch service expected of a luxury bar.
- The Brakeman: An American beer hall that utilizes a unique token-based service system. This high-volume venue requires distinct operational management compared to the fine-dining atmosphere of San Morello.
- Penny Red’s: A "to-go" fried chicken window that provides a casual, accessible counterpoint to the hotel’s more formal offerings.
By overseeing these diverse concepts, Moore manages a complex supply chain and a large, multi-disciplinary workforce. Her promotion suggests a focus on optimizing these operations to ensure that each venue, though distinct in style, contributes to a unified brand standard.
Broader Implications for Detroit’s Hospitality Sector
Moore’s appointment comes at a time of significant growth for Detroit’s hospitality and tourism sectors. According to data from Visit Detroit, the city has seen a steady increase in hotel occupancy rates and a surge in domestic and international visitors following the pandemic. The luxury boutique hotel segment, in particular, has become a driver of economic activity in the downtown core.
The elevation of a seasoned professional like Moore to a Managing Partner role reflects a broader trend in the industry toward professionalization and the "importation" of talent from traditional hubs like New York and Los Angeles to emerging markets. However, Moore’s six-year tenure in Detroit also highlights the importance of local expertise and the ability to adapt global standards to a specific regional context.
Industry analysts suggest that the success of the Shinola Hotel model—marrying a lifestyle brand with high-end hospitality—is being watched closely by other developers. Moore’s leadership will be a critical factor in determining whether the hotel can maintain its momentum as new competitors enter the market. The Michelin Key win has already set a high bar, and Moore’s task will be to sustain that level of excellence amidst shifting consumer preferences and economic conditions.
Conclusion and Future Outlook
Mary-Catherine Moore’s appointment as Executive Director of Food & Beverage and Managing Partner is a milestone for Shinola Hotel. It marks the transition from the hotel’s "launch phase" to a period of mature, strategic growth. By rewarding a leader who has been instrumental in the property’s success since 2018, the hotel ensures a level of institutional knowledge that is often rare in the high-turnover world of hospitality.
As the hospitality industry continues to evolve, the role of the Managing Partner has become increasingly focused on the "holistic" guest experience—where the quality of the meal is inseparable from the quality of the service and the atmosphere. With over 20 years of experience and a proven track record in both New York and Detroit, Moore is uniquely positioned to navigate these complexities. Her leadership is expected to further solidify Shinola Hotel’s reputation as a premier destination for culinary and hospitality excellence in the United States.
