As a Georgia native who grew up cooking authentic Mexican meals in his mother’s kitchen, Edwin Molina brings with him a diverse background and a proven pedigree of unique experiences to the restaurant industry, where he currently serves as executive chef at Double Zero.
Prior to his graduation from Le Cordon Bleu in Atlanta in 2010, Molina had already established the beginning stages of his professional journey as sous chef at The Iberian Pig. At only 20 years old, Molina was challenged to adapt to unique flavor profiles while also utilizing local produce and fresh ingredients in his cooking at the restaurant. After two years under the influence of the restaurant’s Spanish cuisine, Molina left to begin his next venture at Double Zero, where he quickly assumed the role of executive chef.
Molina currently lives with his wife in Chamblee. When he isn’t in the kitchen, Molina enjoys barbequing and keeping up with his favorite sports teams, the Atlanta Braves, Falcons and Hawks.