Executive Chef & Partner

Born and raised in Moorpark, California, Chef Matthew Resler grew up in an Italian household where the aromas of his mother's and grandmother's cooking filled the home. Those early memories planted the seeds of his love for food, though his professional culinary journey would come later.

After high school, Matthew served his country in the United States Marine Corps, where his travels exposed him to diverse cultures and cuisines-most notably the bold, vibrant flavors of Asia, which left a lasting impression. Following his honorable discharge, he continued his service to his community with nearly 15 years in law enforcement. When an on-duty injury forced an early retirement, Matthew found himself at a crossroads. It was then that the flavors and memories from his childhood drew him back to his first passion: Food!

Matthew pursued formal training at Le Cordon Bleu in Pasadena where he graduated with high honors. He went on to refine his craft in fine dining and scratch kitchens across Southern California. Alongside his culinary journey, Matthew has worked backstage at Stagecoach for several major country artists, as well as The Grammys and The Oscars. Experiences that deepened his appreciation for creativity, performance, and hospitality on a grand stage.

Before founding Ash and Vine, Matthew led the culinary team at Tommy Bahama's flagship resort in Indian Wells, where he met his future business partners, Andrew and Javier.

Chef Matthew's philosophy is simple: Let the food speak for itself. His cooking is rooted in seasonality, freshness and respect for ingredients. Allowing every dish to tell its own story. Ash and Vine is more than a restaurant, it’s a reflection of small homes and big tables that shaped his childhood, where food was love and every meal became a memory. "Here, we invite you to gather, share and feel at home-because when you dine with us, you're part of the family".

Managing Partner

Andrew’s journey in hospitality began behind the line at a bustling delicatessen in Southern California, where he discovered his passion for food and the rhythm of restaurant life. After three years in the kitchen, he moved to Chicago to join Parker Hospitality, managing beverage programs and later serving as a Trainer for new restaurant openings — a role that took him to Nashville and expanded his expertise in operations and guest experience.

After six years away, Andrew returned home to Southern California to continue growing his career and to start a family. He has since earned his Level II certification from the Wine & Spirit Education Trust (WSET) and is currently pursuing Level III, continuing his lifelong study of food, wine, and hospitality.

Andrew shares his love of the industry with his wife, Leona. Together, they’ve traveled to more than seventeen countries, exploring Michelin-starred restaurants, refining their palates, and gathering inspiration from culinary traditions around the world. They now live in Palm Desert with their two-year-old daughter and their mini Australian Shepherd, Freya.

Managing Partner

Coming soon…