Molly Mitchell

Molly Mitchell

Chef and co-owner

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.

Lucy Carnaghi

Lucy Carnaghi

Front of House and co-owner

After a childhood of watching my lively parents entertain, I threw my first dinner party at the age of 13. It was a candle-lit affair for three friends out in the yard at dusk. I hauled the boom box out and put on Billie Holiday while we ate rich, buttery noodles; the extent of our culinary prowess at that time. Years later, I’ve had the privilege of serving food and pouring drinks for scores of wonderful guests at such excellent establishments as Zingerman’s Roadhouse in Ann Arbor, and The Sugarhouse in Detroit. My enduring commitment to making people feel welcome and cared for is realized in Rose’s Fine Food with its incredible diversity in staff and guests. To share this dream of the highest quality food, service, and atmosphere with my cousin Molly means everything to me. Together, we strive to enrichthe lives of those around us through the act of lifting fork, knife, and glass.

Eggy Ding

Eggy Ding

Sous Chef

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.