Executive Chef Matthew Wilde brings over a decade of national and international gourmet culinary experience to Moonshine’s winning approach to casual dining. Born and bred in Minnesota, the son of a beekeeper, home brewer and avid vegetable/herb gardeners, Matt has always remained true to his Midwestern roots, which place high value on fresh, locally produced ingredients and no-nonsense quality. After graduating with honors from the highly regarded Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Matt interned at Le Petit Pigeonior in Chinon, France where he lived above the restaurant. This experience also afforded him the opportunity to explore the continent’s rich gastronomical diversity in his culinary excursions all over Europe. Upon Matt’s return to the states, he balanced his food-as-art experience with turns at high-volume fine dining establishments such as Dakota Jazz Club, La Belle Vie, Ravello Fhimas, Lord Fletcher’s, Louis XIII, and Five Restaurant where he served under several acclaimed chefs, including Tim McKee, a James Beard Award Winner. Fresh from his most recent residency as Sous Chef at Chicago’s 312 restaurant, Matt brings his genius to Moonshine, where he is elevating its bar fare, creating innovative cross-continental flavor combinations and thoughtfully pairing them with Moonshine’s hand-crafted home brews.