Meet the MATTS OF MEADOWLARK

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Director of Operations/Owner

MATT CARPER

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executive chef/owner

matt moser

Born and raised in Glenwood, IA; a small but robust farming community in Southwest Iowa. Matt began working in the restaurant industry at a young age and could just never pull away. Matt worked for Omaha Prime and was apart of the opening team at 801 Steak & Chop in Omaha, NE. It was there while working towards his under graduate degree that Matt realized he had a passion for the restaurant industry. Matt managed several restaurants for Flagship Restaurant Group from Blue Sushi Sake Grill, Bianco Restaurante Italiano, Baby Blue Sushi Sake Grill, Plank Seafood Provisions and Flagship Commons. Matt Carper met Matt Moser at Blue Sushi Sake Grill in 2009 and recognized his passion for high quality food and dedication to being a creative chef. Carper and Moser managed Baby Blue Sushi as General Manager and Executive Chef, until Moser moved to Denver to help open Blue Sushi Sake Grill. In 2013 Moser and Carper opened Plank Seafood Provisions. Moser and Carper developed the menus with Flagship Restaurant Group. While at Plank, they always talked about other concepts they thought would do well in Omaha. Moser parted ways with Flagship Restaurant Group in 2015 and opened The Market House in Omaha’s Historic Old Market, which closed due to a gas line explosion. Late in 2016 Moser asked Carper to be a part of what is now of course his favorite project to date, Stirnella Bar & Kitchen.

Matthew Moser was born and raised in Omaha, NE and developed a passion for food and cooking at a young age. After graduating in 2005 from Western Culinary Institute in Portland, OR, Chef Moser moved back to Omaha where he worked at the nationally recognized French Café. It was there that Chef Moser refined his traditional French techniques and was quickly promoted to Sous Chef. To further advance his culinary knowledge, Chef Moser accepted a position at V Mertz, a contemporary fine dining restaurant in Omaha where he acquired a passion for farm-to-table ingredients that still strongly influence his menus today. In 2009, Chef Moser joined Omaha based Flagship restaurant group as Executive Chef at Blue Sushi Sake Grill. He successfully opened two new additions to the restaurant group in Fort Worth, TX and Denver, CO. In 2012, Moser became Executive Chef at Flagship's Plank Seafood Provisions where he played a large roll in the creation and design of the menu. After spending two and a half years working at Plank, Chef Moser decided to leave Flagship and open up a concept of his own in Omaha's Old Market, The Market House. The Market House opened in June of 2015 and was quickly recognized as one of Omaha's best new restaurants. The menu reflected the innovative culinary skills of Chefs Matthew Moser and Ben Maides. Stirnella’s menu and atmosphere reflect Chef Moser's passion for his Nebraska roots and desire to create new and interesting culinary experiences for his guests.


 

Press

"…Coolest cocktail bar in Blackstone…" — Jeff Barnes about Red Lion Lounge

"Stirnella delivers sophisticated food and drinks…" — Brendan Sullivan, OWH

"Butterfish finds its sweet spot... " — Sarah Baker Hansen, Omaha Dines