Executive Chef Matthew Mohler
Matthew Mohler’s journey in the culinary arts began in the heart of Indiana, where he was raised in a close-knit farming community. Surrounded by fields and gardens, he was inspired by his family’s devotion to cooking with ingredients harvested fresh from their land. At 17, when a family friend invited him to assist in the kitchen of a local country club, he seized the opportunity. That experience sparked a passion for food that would shape his life and career.
Mohler pursued formal training at the Culinary Institute of America (CIA), which he fondly calls “the Harvard of the culinary world.” During his studies, he also developed a deep appreciation for wine, an influence that continues to inform his culinary philosophy and approach to hospitality.
His career path soon led him into the kitchens of acclaimed chefs. Under Yannick Cam at Le Paradou in Washington, D.C., Mohler refined his understanding of balance, nuance, and presentation. Later, his time with Groupe Ducasse profoundly shaped his cooking style—rooted in simplicity, respect for seasonal ingredients, and clarity of flavor. His extensive travels through Madrid, London, Istanbul, Moscow, and Paris further enriched his palate, offering him opportunities to experience world-class kitchens firsthand, including several of Alain Ducasse’s renowned restaurants.
Complementing his culinary expertise, Mohler earned a Diploma from the International Sommelier Guild. He sees wine and cuisine as parallel arts, both requiring an ability to identify subtle flavors and both carrying the imprint of their maker’s vision. This philosophy guided his work as sommelier and dining manager at the prestigious Chevy Chase Club, where he curated a wine list that highlighted boutique producers and rare, hard-to-find selections, enhancing the club’s reputation for exceptional dining experiences.
Most recently, Mohler expanded his international experience with a four-year tenure in Russia, where he helped open and operate the Hyatt Regency Sochi during the 2014 Winter Olympics and the inaugural Formula One season in Sochi. Following this, he returned to the U.S. to contribute his expertise at Florida’s only Relais & Châteaux property.
Today, Executive Chef Matthew Mohler brings together his Midwestern roots, global culinary perspective, and refined understanding of food and wine to create experiences that are both deeply personal and universally memorable.
