We are a chef-driven restaurant. Our passion for food and fine dining comes first for our guests. We invite you to join us for an unforgettable culinary experience.
With nearly two decades of experience working in both the heart and front of the house, Teresa Decker currently serves as the general manager at Martini Modern Italian.
She worked as a chef and general manager for a Pennsylvania restaurant group for 12 years before moving back to Ohio where she gained management experience for a Columbus restaurant group for four years. Decker joined the Cameron Mitchell Restaurants family in 2015 as the dining room manager for Martini Modern Italian and was promoted to general manager in July 2016.
For those interested in pursuing a career in restaurants and hospitality, Decker reminds them that the passion has to be in their heart because it’s not just a job – it’s a way of life. Unique, passionate individuals who love the crazy, electric and intense atmosphere thrive the most in restaurants.
Decker holds a Bachelor’s degree in business from Pennsylvania State University and studied at International Culinary Academy where she specialized in culinary arts. She is a member of the Penn State Alumni Association.
Decker currently resides in New Albany, Ohio, with her boyfriend and their pets. When she is not working, she enjoys exploring new restaurants, beers, bourbon and wine as well as going to concerts and shopping.
Patrick Hofer discovered his love of cooking as a child while spending time in the kitchen with his grandmother. At age 15, he started working at a family-owned pizza restaurant and he has been in the restaurant industry ever since. Hofer earned a degree from the Culinary Institute of America and has been working in restaurants for more than a decade.
Hofer has risen through the ranks with Cameron Mitchell Restaurants. He began as a line cook at The Pearl and was later promoted to sous chef at Molly Woo’s. He has also held positions at The Guild House, Marcella’s and most recently, he joined Martini Modern Italian as the executive chef.
Hofer says his biggest accomplishment in his career thus far has been becoming an executive chef at age 25. He enjoys all types of cooking as long as he’s learning, although his family most often requests his famous buddha bowls, prepared with crispy tofu, rice and roasted vegetables in a peanut sauce.
Hofer can’t live without his rubber spatula; and rice, cereal, avocados and yogurt can always be found in his kitchen. Outside of the restaurant, Hofer enjoys spending time with his wife, Katie, and their two children.