Meet our Executive Chef John Lindbeck.
Chef John’s culinary career began as a child growing up on a farm in California’s Central Valley. At a young age he helped his family prepare dinner with vegetables from the family garden, beef from the cattle his father raised and cheese from the cows he and his brother milked. Being raised in the heart of America’s “Farm to Fork” capital, his palate was branded with the taste of fresh quality ingredients. Now as an experienced chef, his passion is finding the freshest and best tasting ingredients to elevate.
John has worked as Mezza Luna’s Sous Chef for the past five years and was an integral part of the restaurant’s success. Now as Executive Chef, John provides each guest with fresh quality ingredients and the same comfort as if they were sitting at the table in their own home.
Chef John enjoys showcasing his cooking style in local culinary programs and enjoys teaching his modern take on classic cuisines.
Meet our Sous Chef, Angela Ozbolt!
As native of Huntsville, Angela Ozbolt has immersed herself since birth in the city’s diverse blend of cultures and foods. Growing up surrounded by her families’ gardens, she was raised in a house where there was always room at the table, but no room in the fridge.
Being heavily influenced by the teachings of her large extended families, her passion for local commerce, community, and appreciation of quality craftsmanship fueled.
Angela’s culinary appetite grew alongside her adoration of travel when she moved to Providence, Rhode Island for college. This is where she became acquainted with many new cultures, cuisines, and communities. Chef Angela received her Associates of Science in Culinary Arts and Bachelors of Science in Food Service Entrepreneurship in three years graduating Summa Cum Laude as a member of the 2014 Centennial class of Johnson & Wales University in Providence. Travels have since taken her overseas to Israel and countries in the Mediterranean region as well as across the East coast of the US from seasonal work at Winslow’s Tavern in Wellfleet, Cape Cod, MA., at Disney’s Grand Floridian Hotel in Orlando, FL and freelance opportunities throughout her travels.
Angela joined the Mezza Luna family in the Spring of 2017, resonating with the unique atmosphere and clientele. As Sous Chef she brings a variety of skills and experience to Mezza Luna which fulfills her passion of creating memorable celebrations with Mediterranean inspired dishes served with Southern Hospitality.