Owen Maass
Executive Chef
Owen Maass began his career in Cincinnati restaurants, including the acclaimed Chateau Pomjie and Chez Alphonse. Having discovered a love for cooking, he attended the Culinary Institute of America, refining his technique in the kitchen.
Upon graduation, Owen worked at Aquavit in New York City, then moved on to Chicago where he explored and expanded his creativity with food at The Green Dolphin Street. Furthering his career, he worked at restaurants Tru and Caliterra in the Wyndham Hotel.
After three and a half years of living in Chicago, he returned home to Cincinnati as Sous Chef at the award winning Sturkey's Restaurant, where he worked his way up to Chef De Cuisine. Within two years, Owen propelled the restaurant from tenth in the city to fifth.
In 2007, photographs of Owen's food were displayed on the cover of the annual restaurant issue of Cincinnati Magazine. Later that year, Owen became Executive Chef of the four star, globally acclaimed restaurant L'Auberge in Dayton, Ohio, where he brought creative flair and modern style to the well established restaurant. He is now Executive Chef of Cumin Eclectic Cuisine in Cincinnati.