When chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another. What later brought those passions together was a job in the Hocking Hills, southeast Ohio’s stunning, wild landscape, where the restaurants he helmed—at Hocking Hills Lodge and Lake Hope Lodge—gained a resounding reputation for classic dishes that, driven by the regional vernacular and the natural seasonal abundance of Appalachia, were impeccably fresh and flavorful.
A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of a region to which thousands trek each year. Rapposelli presents dishes by the season, noting the specialties that appear on his menus in a given time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.
Matt Rapposelli has been a leader in southeast Ohio’s dining scene since 1982 and is known for developing destination dining experiences, including the award-winning Big Chimney Baking Co. and the Lake Hope Lodge. Following the 2016 fire that destroyed Hocking Hills Lodge, he currently helms the Lodge at Hide-A-Way Hills in Sugar Grove, Ohio. Rapposelli has a deep resume, having worked with Jeff Ruby at the Waterfront in Cincinnati, alongside Chef Hubert Seifert at Spagio in Columbus, and as Executive Chef for Ohio University, among other establishments.