Who We Are
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.
“You don’t need a silver fork to eat good food,” is a mantra from which Midwestern born and raised, Chef Andrew Shedden has applied in his culinary career for over 20 years.
Andrew spent the bulk of his time in the kitchen in Chicago working for restaurants such as: Café Baba Reeba, Mon Ami Gabi, STK, and Maple and Ash, to name a few.
Having had the ability to work around many accoladed chefs such as Danny Grant, Gabino Sotelino, and renowned Paella Chef Carols Palomar has opened Andrew’s palette to more flavor as well as both unconventional and classic technique.
In 2010, Andrew spent time in Spain learning about local gastronomy, deeply impacting the way he relates to the industry as a whole. After moving to Detroit, feeling the gravitational pull of the urban connection and city ties, Olin was a beast Andrew was meant to tame.
The philosophy of food being local, concise, and simplistic; with European influences adds to his contemporary style of cooking. A focus on special projects such as fermentation, charcuterie, and specialty breads are subjects of interest and study.
In a progressing culture, Detroit has a phenomenal atmosphere filled with integrity and talent. Chef Andrew Shedden is just honored to be in its backyard.