Matthew Moser

Chef 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 called 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. In January 2015, an unfortunate gas explosion caused the restaurant to catch fire which ultimately destroyed the space. Chef Moser spent the next year working on his newest concept, Stirnella. 

Stirnella opened it's doors in February of 2017. The restaurant'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. His seasonal menus are familiar but with unique ingredients and preparations that make them stand out among their more traditional counterparts.


Matt Carper

Matt Carper was born and raised in Glenwood, IA; a small but robust farming community in Southwest Iowa. At a young age, Matt was unsure what he wanted to do, attending classes at University of Nebraska at Omaha seemed like the right thing. But Matt needed something more so he joined the Iowa Army National Guard, in part to pay for his education, but also for the adventure. Upon returning from a deployment to Afghanistan in 2005, Matt worked for several well know steakhouses (801 Steak and Chop at Paxton and Omaha Prime) in Omaha, NE. It was there while going to college that Matt realized he had a passion for the restaurant industry. Matt’s wife to be, Carrie introduced him to some amazing people. One of which worked at Blue Sushi Sake Grill in Northwest Omaha, Omaha’s premiere sushi restaurant. The evolution of sushi was making a big splash in Omaha and Matt recognized that. With the help of Matt’s wife’s best friend, Sara Cemer, he decided to adventure off and jump on the wave. In 2007 while finishing his Master’s degree, Matt began what would be a large portion of his restaurant career. 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, Omaha’s first food hall. Matt Carper met Matt Moser at Blue Sushi Sake Grill and recognized his passion for high quality food and dedication to being a creative chef. Their working relationship continued for several years before joining forces to create one of Omaha’s best seafood restaurants, Plank Seafood Provisions. Moser and Carper helped design the menus and develop Plank with Flagship Restaurant Group. While at Plank, they always talked about other concepts they thought would do well in Omaha. Moser took the leap and opened The Market House in Omaha’s Historic Old Market. With the gas line explosion in the Old Market, The Market House was on standby for Matt Moser. Early in the summer of 2016 Moser asked Carper to review this new concept idea. Carper was immediately drawn in and the vision was painted. Carper asked Moser where Blackstone was and if he could see the space, he had honestly never been to Blackstone. Late in 2016 Carper was asked to be a part of what is now of course his favorite project to date. But don’t worry, there will be more…