Detroit's Shinola Hotel adds events, catering director

The Shinola Hotel is operated by Mac&Lo and provides food-and-beverage programming from chef Andrew Carmellini of NoHo Hospitality Group. Photo credit: Shinola Hotel

Food-and-beverage operator NoHo Hospitality Group announced the appointment of Mary-Catherine Moore as director of events and catering at Detroit's Shinola Hotel, which opened its doors in early January 2019. NoHo Hospitality was tapped as the food-and-beverage operator for the hotel and oversees all venues: San Morello, Evening Bar, The Brakeman, Penny Red’s, the Living Room, in-room dining and event spaces.

Mary-Catherine Moore.
Photo credit: NoHo
Hospitality Group

Shinola Hotel, created by two Detroit-based brands—luxury watchmaker Shinola and full-service commercial real estate firm Bedrock—is located in Detroit’s downtown shopping district and offers 129 guestrooms and more than 50 room configurations. The hotel is operated by Mac&Lo and provides food-and-beverage programming from chef Andrew Carmellini of NoHo Hospitality Group. The team enlisted Gachot Studios for the design and Kraemer Design Group as the architect of record.

Moore brings more than 10 years of experience in sales and events to the Shinola Hotel. She has been a member of the NoHo Hospitality Group team since 2013, and relocated to Detroit specifically for this project. Over the past five years, Moore has held various positions with the company, including events manager at Little Park and NoHo Hospitality's Manhattan restaurants and most recently assistant director of events at The William Vale in Brooklyn, N.Y.

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In her new role, Moore and her team will organize and service events across the property.

“Mary-Catherine joins our family in Detroit and we couldn’t be more thrilled,” Andrew Carmellini, chef/partner at NoHo Hospitality Group, said in a statement. “As a valued employee, Mary-Catherine is an invaluable resource and we are confident she and the rest of the team members who have relocated for this project will shape Shinola Hotel into a coveted hotel and dining destination.”

In addition to Moore, other members of the F&B team that have relocated to Detroit for the hotel include Sol Andrews (director of food-and-beverage), Cory Barberio (chef della cucina, San Morello), Jessica Leung (executive pastry chef), Blake Schumpert (executive sous chef) and Aladji Kourouma (prep cook).