Matt Peschel

Chef

I spent my youth just down the road on a centennial family farm in Lake Leelanau.  My grandfather showed me how to hunt, fish, and work hard alongside nature.  The yard included a huge garden, fruit and nut trees.  My grandmother showed me how to process, freeze, dry, preserve, pickle, and store it all.

My kitchen career began at age 14 in my uncle’s restaurant—The Leelanau Country Inn.  I connected with Andy and Cammie and what would become Epicure Catering at the Riverside Inn, Leland.  During college, I studied science and education while working with kids on CSA farms.  During my first teaching job in Chicago, I took students on urban forage outings.  Today I am the counselor at a local school where we maintain a campus greenhouse and raise chickens near the shores of Lake Michigan.

Things have come full circle as I continue traditions today in my own life—growing, raising, and canning with my wife and son here in beautiful Leelanau County.  Each season brings unique culinary treats.  The summer offers the chance to share it all with people at their special event.