NoHo Hospitality Group announces the hire of Mary-Catherine Moore as Director of Events and Catering at the new Shinola Hotel, which officially opened its doors in early January. NoHo Hospitality was tapped as the food and beverage operator for the hotel and oversees all venues including San Morello, Evening Bar, The Brakeman, Penny Red’s, the Living Room, in-room dining, and event spaces.
Shinola Hotel, created by two iconic Detroit-based brands, luxury watchmaker Shinola and full-service commercial real estate firm Bedrock, is located in Detroit’s downtown shopping district and serves as the city’s living room with 129 guest rooms and over 50 room configurations. The hotel is operated by Mac&Lo and features innovative food and beverage programming from award-winning 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 a wealth of knowledge to the Shinola Hotel with over 10 years of experience in sales and events. She has been a key 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 Private Events Coordinator at Locanda Verde, Events Manager at Little Park and NoHo Hospitality’s Manhattan restaurants and most recently Assistant Director of Events at The William Vale in Williamsburg, Brooklyn.
In her new role as Director of Events and Catering at Shinola Hotel, Moore and her team will organize and service events across the property. Shinola Hotel features a multitude of venue possibilities including private dining in the hotel’s signature restaurant, San Morello, private events in other restaurant and cocktail venues such as Evening Bar, in-suite catering, and weddings and corporate events.
“Mary-Catherine joins our family in Detroit and we couldn’t be more thrilled,” says Andrew Carmellini, Chef/Partner at NoHo Hospitality Group. “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 key members of the F&B team that have relocated to Detroit for the hotel include Sol Andrews (Director of Food & Beverage), Cory Barberio (Chef della Cucina, San Morello), Jessica Leung (Executive Pastry Chef), Blake Schumpert (Executive Sous Chef), and Aladji Kourouma (Prep Cook).
