The Team

Who We Are

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Holly McClain

Owner

Holly McClain, a Michigan native honed her talent for hospitality in Chicago and Las Vegas, where she played an integral role in the development and operation of five award- winning restaurants throughout the last decade.

 

The hot spots include the iconic Spring Restaurant (short listed for James Beard Best New Restaurant), and the acclaimed vegetarian destination, Green Zebra, both formally located in Chicago.

  

As a passionate and inspired hospitality leader, Holly as always dreamed of furthering her career in Michigan, where she and her husband and partner Shawn moved to raise their family in 2010.

 

Holly entered Detroit’s dynamic and explosive culinary scene in 2019, opening Highlands Steakhouse and Hearth71 at the top floors of the GMRENCEN.  Holly leveraged her front-of-house expertise to develop the hospitality culture and training protocol for the venue.

  

After growing up in downriver Michigan, and then graduating from University Liggett School, Holly moved to Chicago where she graduated from Lake Forest College.  She then went on receive her culinary arts degree from Kendall College, before entering the restaurant business in Chicago.  During her time in Chicago, Holly started to develop the idea to someday open an American brasserie restaurant in her hometown.

After years in the business, working side by side with Shawn on restaurant projects, Holly had the opportunity to open her restaurant in Detroit.  Developing Olin has been such an exciting process, and Holly cannot wait to share this restaurant with the city of Detroit. 

   James Henry

         Chef

James Henry, Michigan born and raised, has been at the helm of popular restaurants around Metro Detroit for more than a decade. In 2012, he helped to reopen Detroit’s iconic London Chophouse as Sous Chef. Later taking on the Executive Chef roll at popular restaurants including Social Kitchen and Bar named Metro Times Best Brunch, Pop’s for Italian named Hour Magazine’s Best New Restaurant, and most recently The Fed in Clarkston.

 

James got his first taste of professional kitchens at a very young age. Earning most of his childhood spending money washing dishes and doing simple cook work for his father’s catering business. Developing a passion for food, hospitality, and simply taking care of others through the gift of a meal.

 

Growing up near Detroit, spending summers in Northern Michigan, James has developed a love for the city and the melting pot of cultures within it. With a passion for the expansive wilderness and agriculture Michigan has to offer, James focuses heavily on locally sourced ingredients and rich seasonal flavors. His food is inspired by vibrant memories of roadside farm stands, coastal Michigan road trips, and food that comforts the soul.

 

For James the City of Detroit has always felt like home. He and his wife Sarah have chosen to raise their family near the city. Having a shared love for everything it has to offer. After ten years James could not be more excited to share his food with the great city of Detroit once again.