Matthew Mohler

Growing up in a small Indiana farming community, Matthew was inspired by his family’s love of cooking, using fresh ingredients from their very own farm. At 17, he was invited by a friend to help with food prep in the local country club’s kitchen. That experience ignited a passion for food which led Chef Mohler to further his education at the Culinary Institute of America (CIA) — the “Harvard of the culinary community” as he likes to call it. While at the CIA, he discovered a love for wine, which has a strong influence on his work in and out of the kitchen. Working for Group Ducasse also had a strong influence in Mohler’s straight-forward cooking style and use of simple flavors, as well as local and seasonal ingredients. He also credits his travels around the world, to such places as Madrid, London, Istanbul, Moscow, and Paris, where Mohler had the opportunity to work at several of Alain Ducasse’s restaurants.