Conversations with Gabriel Guido

Today we’d like to introduce you to Gabriel Guido. They and their team shared their story with us below:

Rocco’s is a full-service Italian deli that offers an inspiring selection of sandwiches, salads, soups, sweets, cocktails, wine, beer, cured meats, cheeses, and specialty items, all carefully curated to introduce Detroit to a variety of Italian flavors that are both imported and housemade. 

It’s run by co-founders Kyle Mrkva (general manager), Jeff Guido (head chef), and a devoted deli dream team. 

The initial concept came from co-founder Gabe Guido in effort to pay homage to his grandfathers, both of whom had the name Rocco. 

More about our backstory: 

Our story starts with a couple of guys that shared more than just a name. Gaetano Rocco and Rocco Tosto both left southern Italy with dreams of making a better life in Detroit, MI. Both moved with nothing more than a few American Dollars. And both understood the power of a perfectly cooked meatball. 

In 2015, Gabe Guido decided to pay homage to his grandfathers and their recipes by entering the Comerica Hatch small business competition. After Rocco’s Italian Deli finished as a finalist, Gabe decided perhaps Detroit was hungry for more. 

He implored his best friend and business extraordinaire, Kyle Mrkva, to join the team. He also convinced his uncle, Jeff Guido, a talented artist and chef, to come on board. Together, the three proceeded to generate awareness and buzz around the concept while perfecting a menu through pop-ups and catering events across Detroit. 

Three years, a Motor City Match grant, and a whole lot of hard work later, Rocco’s opened its doors. Kyle is the general manager. Jeff designs and runs the food program. Gabe handles the shop’s advertising. And together, they couldn’t be prouder. 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
Rocco’s partners didn’t have meaningful restaurant experience prior to opening the shop in 2018, so they had to rely on their passion and determination early on to overcome the knowledge gap. 

Like all restaurants during the onset of the pandemic, Rocco’s had to quickly pivot and adjust their business model to offer take & bake meals, online ordering, and curbside delivery. 

While it was a challenging adjustment to make at the time, the new model – with increased product offerings and more ways to place an order – has ultimately benefitted the customer. 

Thanks – so, what else should our readers know about your work and what you’re currently focused on?
Rocco’s partners have diverse work backgrounds. 

Kyle Mrkva worked in business and marketing. 

Jeff Guido was a ceramicist and creative director before starting a catering company. 

Gabe Guido was an advertising copywriter and still works as a creative director for an ad agency. 

Who else deserves credit in your story?
Rocco’s customers are incredibly loyal. The Rocco’s team is grateful for them every day. 

Rocco’s is also extremely lucky to have an excellent team in place that understands the shop’s mission and helps execute it day in and day out without compromise. 

Finally, Kyle, Jeff, and Gabe’s families and friends played critical roles in helping Rocco open its doors and continue to be a huge part of the shop’s success. 

Their support at each and every step along the way has provided invaluable confidence. 

Contact Info:

• Website: roccosdetroit.com
• Instagram: roccosdetroit

Image Credits
Michelle and Chris Gerard
Charles Rostamloo