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Backbone Hospitality

We Are...

A women-led team operating a distinctive portfolio of food and beverage brands in Detroit. We bring the best-in-class knowledge in our field, as well as a commitment to excellence, equity, sustainability and positive culture. 

Founder

Ping Ho

Chief Executive Officer / Founder

Marrow, The Royce & Mink


Ping Ho grew up in Singapore, where she had fond memories of going with 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 communty, were inspirations for launching Marrow and Marrow Detroit Provisions (coming soon to Eastern Market). Ping is also the owner of wine bar and shop, The Royce, and a co-owner in restaurant Mink. Ping received a James Beard Foundation Women’s Entrepreneurial Leadership fellowship in 2018. Before moving to Detroit, Ping was Vice President of Digital Strategy and Business Development at Warner Music  Group, specializing in innovation and new business models. Ping graduated Magna Cum Laude and Phi  Beta Kappa from Brown University and holds an M.B.A. from Columbia Business School.

LinkedIn


Sarah Welch

Partner at Marrow; Partner/Co-Owner of Mink


Chef Sarah was raised between Jamaica and Michigan surrounded with culture, cooking, and eating. After graduating from Michigan State in hospitality administration, she trained in the culinary arts at New York’s French Culinary Institute. Today, Sarah is the Executive Chef, founding  member and equity partner at Marrow. She is  also the co-owner of seafood-centric  restaurant Mink.  Marrow was voted a semi-finalist for Best  New Restaurant in the country by the James  Beard Foundation (JBF) in 2019, and in that same  year, was named one of the top new restaurants by Eater. Sarah has been nominated thrice by the JBF as one of the best chefs in the Great Lakes region, most recently in 2023. She was last seen on Top Chef's Season 19's final round as one of the last 3 chefs standing (ok, didn't win but she did MI proud!). Sarah's time in Detroit has yielded close connections with the local farming community, which now serves as the muse for the food you can find at Marrow's restaurant. 

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