I began working at a diner in my hometown when I was fourteen years old, and was heavily influenced by the sense of community and belonging I learned there. Eighteen years and almost as many kitchen jobs later, I arrived at Rose’s with my cousin Lucy. Growing up in our large extended family, and visiting our grandparent’s farm in northern Michigan instilled in us an appreciation of all the land and lakes have to offer, so I’ve always been compelled to seek out locally grown and foraged ingredients. Some of our allies include Westwind Milling, Mark Szymoniak, Ghost Acre Farm, Jones Produce, Zienart Eggs, Green Toe Gardens, and Holtz Farms.
We are bringing homestyle scratch food back to diner plates, and we hope you enjoy it.
My parents owned and operated a handful of restaurants when I was growing up, but I didn’t start getting paid to be in a restaurant until I was 21. Until then I learned everything I needed to know about food and the business of food from my parents, which was: make something you would like to eat and always check the back of the fridge.
I got into baking when I was a kid because I wanted an egg beater.
Human Resource Manager
I really love old things, especially old diners. I really enjoy hard work and good food. My name is Bree.
My very first job was working at a pizza place, and I just loved the pace of it, and the creativity that went into just making pizza. As I learn more about food I’m constantly amazed by the fact that food truly is an art form, and it’s so exciting.
Front of House Manager
From bartending / serving throughout Detroit, to youth mentoring with City Year Detroit and the YMCA, to full-time / volunteer work with nonprofits such as Greening of Detroit, Gleaners, Focus: HOPE, and Habitat for Humanity…service has always been a passion and priority.