Gwen Mottl

Gwen Mottl, sous chef at Café de Grasta, has been named Chef of the Year by the South Bend chapter of the American Culinary Federation.

The Chef of the Year is recognized for significant contributions to the South Bend chapter and the culinary profession, particularly through community volunteerism, mentoring and adherence to code.

Gwen has introduced several popular entrees to the menu of the Grace Hall café, including tilapia tacos, hot turkey and beef Manhattan sandwiches, fried chicken and baked salmon.

Before becoming sous chef in the fall of 2016, Gwen worked at Legends of Notre Dame and was head baker at au bon pain in Hesburgh Center.