A Culinary Visionary: Chef Tessa's Journey at The Merrill Hotel
At The Merrill Hotel, culinary excellence isn’t just an expectation—it’s a promise. That promise is brought to life by the eloquent and dedicated leadership of Executive Chef Tessa, a native of Muscatine whose journey through the culinary world has led her right back to where it all began. With deep ties to the community and a relentless passion for her craft, Chef Tessa embodies the heart and soul of Maxwell’s, The Merrill Hotel’s signature dining experience.
A Local Legacy
Born and raised in Muscatine, Chef Tessa’s roots run deep in the community, with her family having lived in the area for at least three generations. Despite her initial desire to venture beyond her hometown, fate had other plans. After graduating from Le Cordon Bleu Chicago in 2010, a family matter brought her back home, altering her path in the most serendipitous way. Since then, she has remained in Muscatine, shaping and defining the culinary landscape of the region.
A Culinary Journey
Chef Tessa’s extensive career reflects a trajectory marked by hard work, growth, and an unwavering commitment to her craft. From her early days as a prep cook at a locally owned wood-fired grill to mastering the art of fine dining in Chicago, her experiences have been as diverse as her culinary inspirations. Her time at Geneva Country Club allowed her to refine her skills, eventually leading to her role as Executive Chef and Catering Chef at Hy-Vee Grocery Store. Now, as the Executive Chef at The Merrill Hotel, she continues to elevate the dining experience for guests, bringing a blend of technique, creativity, and passion to every plate.
A Passion Born in the Kitchen
Chef Tessa’s love for food began at an early age when she traded after-school cartoons for cooking shows, idolizing Emeril Lagasse. Watching her mother cook was mesmerizing, and her grandmother’s Appalachian roots provided a foundation of rustic, soulful cooking that remains an influence today. By the age of eight, she had already declared her dream of becoming a chef—a dream that would shape her future in remarkable ways.
A Unique Culinary Style
While some chefs define themselves by a singular style or cuisine, Chef Tessa takes a broader approach. Her philosophy centers on honoring high-quality ingredients, treating them with care, and allowing their natural flavors to shine. This philosophy has guided Maxwell’s to embrace the New American label—a dynamic and ever-evolving cuisine that reflects her diverse culinary inspirations.
Her standout dishes showcase her ability to balance tradition with innovation. From perfectly seared hand-cut Midwest-raised steaks to her signature Brussels sprouts, house-made cheeses, and indulgent comfort food twists such as braised short ribs, veal Oscar, and shrimp and grits, every dish tells a story. House-made pastas and thoughtfully curated flavors further demonstrate her dedication to excellence.
Leading with Heart
Beyond the kitchen, Chef Tessa’s passion extends to mentorship and leadership. Her greatest joy comes from guiding her team, fostering growth, and helping each individual realize their potential. For her, shaping the next generation of hospitality professionals is more than a responsibility—it’s a privilege.
Her meticulous approach, combined with an undeniable passion for food and an unyielding dedication to The Merrill Hotel, has made her one of Iowa’s most celebrated chefs. Recently recognized as one of the top chefs in the state, this honor comes as no surprise to those who have experienced her artistry firsthand.
Chef Tessa’s journey is a testament to the power of passion, dedication, and community. Whether you’re a guest at Maxwell’s or a part of her team, her influence is undeniable. Under her leadership, The Merrill Hotel continues to set the standard for exceptional dining in Muscatine and beyond.