MEET OUR TEAM

Donna and Team Marjorie are thrilled to welcome back old friends, embrace our new neighbors and vibrant Midtown Square location, and extend Marjorie’s roots within the greater Seattle community.

DONNA MOODIE

FOUNDER & OWNER

BEN COE

CHEF

MANDA MANGRAI

PASTRY CHEF

RICHARD AYRES

GENERAL MANAGER

ABOUT DONNA

Donna Moodie has been recognized as one of the most consequential shapers of Seattle’s celebrated restaurant culture – for her innovation, advocacy and community outreach, as well as her pioneering influence as one of the city’s most prominent and successful Black woman small business owners.

Born in Jamaica and raised in Chicago, Donna moved to Seattle in 1993 and opened her first restaurant, Marco’s Supper Club, in partnership with her then-husband, in 1994. Three years later the pair opened Lush Life a few blocks away, offering regional Italian cuisine in a romantic setting. Together these restaurants created a sensation, bucking tradition, inspiring trends and helping to revitalize the city’s Belltown neighborhood.

In 2003, Donna transformed Lush Life into Marjorie, marking her first solo venture and named in tribute to her mother’s lifelong inspiration. The restaurant’s growing popularity propelled Marjorie from Belltown to Capitol Hill in 2010, and in 2024 Donna relaunched Marjorie at its current Central District location in Midtown Square.

Donna accepted the position of Director of the Capitol Hill EcoDistrict in 2020. When the EcoDistrict migrated to the Urban League of Metropolitan Seattle, Moodie left Community Roots Housing (where she also served as Executive Vice President) and joined ULMS as Chief Impact Officer, continuing to serve as the Executive Director of the EcoDistrict.

Donna is also an avid paddleboarder and proud Mom to her son, Max.

What do you like to listen to pre-service?:

It varies. Usually jazz (classic), classical, some opera, old school R&B, hip hop, rap…starting to sound like the Marjorie playlist? See where I’m going with this one?

Favorite food/hospitality related book?:

I recently read and devoured “Unreasonable Hospitality”. If you took away the over-the-top things they did (and could afford to do), it reminded me of my sense of hospitality.

Local hero:

Rick Simonson - the rock star of the publishing world. A little selfishly, I appreciate that he brings any author he can into Marjorie. What makes it special is he always introduces me as someone who reads, shares simple stories that highlight how authors love to eat at Marjorie, and makes it seem as though I’m the rock star of the restaurant world. That’s the selfish part. The heroism? Rick has a story about everyone. He is well respected by authors far and wide, and many people cozy up to him for help with their first publication. With all that, he’s approachable, kind and supportive. Talking with him is like reading a history book.

I always show up for:

Art, inspiration, my friends and an adventure - preferably to a foreign land.

Classic/favorite Marjorie memory:

Marjorie is a hub - in the sense that gathering around a table can bring people together, I have always wanted to create a restaurant that felt like being invited to my home for a dinner party, where so many details were carefully curated, and somehow, it happened. Connecting people in a place that is warm, nurturing and fun.

DONNA MOODIE

Founder & Owner

ABOUT MANDA

Manda’s love for food began growing up with her Mom’s delicious Burmese cooking and family gatherings centered around food and music, as they still are to this day.

Her professional career began in 1999 when Manda put herself through culinary school at the Southern California School of Culinary Arts Le Cordon Bleu in Pasadena, CA. An internship at the Los Angeles Park Hyatt followed, where she gained practical experience as a line cook, catering events and making desserts. In 2001 Manda jumped at the chance to open the Grand Hyatt in Seattle, first as a line cook, then transitioning into pastry full-time under the mentorship of Kriss Harvey.

After a three-year stint at 727, Manda served as Pastry Chef at the Rainier Club, working alongside Executive Chef Bill Morris, before accepting friend and colleague Matt Fortner’s invitation to join him as Pastry Chef at Marjorie in Belltown. This began Manda’s longstanding friendship with Marjorie owner Donna Moodie, affording her a creative home to hone and showcase her technical skills and artistry.

Following a break from full-time work to raise a family and spend time with her son, Valentine, Manda is delighted to be back in the kitchen at Marjorie and excited to once again have a home base to share her creations with Seattle.

Set up / prep soundtrack:

I love listening to C89.5 dance station, especially Save the Wave, while I bake. It keeps me moving!

I always show up for:

Music concerts and dance parties, especially if they’re playing 80s modern rock!

On my day off you’ll find me:

Hanging out with my family and friends, playing with my giant schnauzers, taking a yoga class or going for a long walk with a friend, and of course eating tasty food!

I always show up for:

Art, inspiration, my friends and an adventure - preferably to a foreign land.

Classic/favorite Marjorie memory:

I don’t know if I have one story in particular, but I will always cherish the times in the kitchen with Matt and Rima singing along to our CDs on a radio. Yes, you heard me correctly, CD and radio, lol. One time in particular, I remember harmonizing to “Islands in the Stream”.

Manda Mangrai

PASTRY CHEF

Richard Ayres

GENERAL MANAGER

ABOUT RICHARD

Richard grew up in a small Midwestern suburb of St. Louis and attended Washington University in St. Louis, graduating with a degree in Architecture. At school, he also found a love of performing and has had an almost 30-year career as a dancer, having choreographed, taught, and performed all around the country. Working in the restaurant industry for much of his adult life, he has done it all - steakhouses, delis, coffee houses, fine dining service at hotels, dive bars, craft cocktail bartending, you name it. Richard joined the Marjorie team in 2017 as a bartender/maître d’. He cannot wait to share this new location with everyone!

What do you like to listen to pre-service?:

I am a big fan of well-produced pop music, I can't lie. Especially British artists. Something to get me moving. The 1975, Niall Horan, Roisin Murphy, Calum Scott. Also, MUNA (from LA) and Kylie... a lot of good stuff out there!

Favorite food/hospitality-related book:

"At Home with Amy Sedaris" is hilarious as far as a hospitality book goes.

Seattle hidden gem:

Not sure it's that hidden, but Bottle House in Madrona is a great little spot for interesting wine and bites. I appreciate what Footprint Wine is doing for the industry. Bar Cotto makes a nice pizza!.

Classic/favorite Marjorie memory:

Not to be too corny, but it's such a great place to work. I have never moved with an owner to another location and that's largely because Marjorie has always had more than just menu items to offer. I've made friends, learned a ton, and connected with people I may never have otherwise met. Politicians, celebrities, whomever... everyone who walks in is somehow as comfortable as we are... except Common... he was pretty cool to have there and was awesome in person; I might have had to take a moment to calm down.