Shinola Hotel has appointed Mary-Catherine Moore as Executive Director of Food & Beverage and Managing Partner, putting a NoHo Hospitality veteran in charge of its four-concept dining portfolio. Moore will oversee operations at San Morello, Evening Bar, The Brakeman, and Penny Red's, plus in-room dining, banquets, and private events.
Moore spent a decade with NoHo Hospitality Group in New York, running strategy and private events at Robert DeNiro's The Greenwich Hotel and Locanda Verde. She moved to Detroit in 2018 to launch Shinola Hotel's food program—a tenure that ended with the property earning Detroit's first-ever MICHELIN Key. Now she's back, this time as the top F&B executive.
She'll partner with Cory Barberio, Executive Chef and Managing Partner, to maintain distinct identities across the hotel's venues while unifying service standards. That's the playbook: four concepts under one roof, each with its own voice—Italian fine dining at San Morello, craft cocktails at Evening Bar, beer hall energy at The Brakeman, and fried chicken at Penny Red's—but one operational spine.
Moore's return signals Shinola's intent to build on the MICHELIN recognition and deepen its culinary credentials in a market where hotel dining is no longer an afterthought. Detroit's independent dining scene has forced hotel operators to compete on creativity and execution, not just convenience. Hiring someone who's already proven she can deliver at this property—and who has NoHo pedigree—shows Shinola isn't treating F&B as a side hustle.
