Meet the Staff

February 22nd Chef: Matt Hicks with Cassie Fourlas

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Matt Hicks, head chef of Molly Pitcher Brewing Company, was born and raised in York, PA and is a graduate of West York High School.  In 2001, he graduated from the Yorktowne Business Institute with a degree in Culinary Arts and began his journey with food.

Matt has worked as a chef in many Central PA restaurants like Politesse and Scott’s Grille in Harrisburg before settling in Carlisle in 2009 where he took the job as Executive Chef at Café Bruges.  For 8 years, Matt helped grow Café Bruges and eventually opened Bruges’s sister restaurant, Andalusia. In September of 2017, Matt left Café Bruges and Andalusia and began cultivating the menu for the up and coming MPBC Taproom on High.

He can be seen in the kitchen just about every day baking his spent grain bread and serving up delicious bar-fare.  When he’s not in the kitchen, Matt can be found playing with his 3-year old son, Quinn and dog, Koko. He also loves spending time with his wife, Kate, and likely has a MPBC Billy Haze in hand while relaxing at home.

Cassie, manager of Molly Pitcher Brewing Company is a central PA native from Newville.  She graduated from Shippensburg University in 2014 with a degree in Sociology and Journalism.  While attending college, Cassie worked as the Front of House Manager at The Back Door Cafe. Upon graduation, Cassie started bartending at the newly opened Molly Pitcher Brewing Company and grew with the company over the years, becoming the manager of their new Taproom on High.  When she’s not bopping around the Taproom, Cassie can be found walking her Boston Terrier Tucker, hanging with her niece Thalia, or just enjoying some Molly Pitcher Brews with friends.

Hospitality Curators:

farm folks 2College Farm students and staff look forward to exchanging work clothes for nice slacks and pitch forks with serving trays in order to make your GATHER dinner experience one to remember. As a team, Dickinson College staff aims to combine their passion for the farm and food by creating an enjoyable and hospitable dining environment for all guests. Our serving staff are knowledgeable about each item listed on the menu and are happy to answer any questions you might have. Feel free to ask questions! Chances are our serving staff can trace each ingredient from seed to harvest!

The Farmers:

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Student Farmers, Farm Apprentices, and Farm Managers are integral to the success and operation of GATHER. Not only do those involved with the farm have a hand in the planting, weeding and harvesting of fresh ingredients for each dinner, they are also key members in the kitchen supporting our guest chefs  each month.