Meet our Team

Ian Dieter

Executive Chef

With over 25 years of culinary expertise, Chef Ian Dieter trained under François Haeringer at L’Auberge Chez François before holding key positions at Salamander Resort and serving as Executive Chef at the Goodstone Inn in Middleburg. His background spans fine dining, luxury hospitality, and farm-to-table cuisine, all of which he brings to his role at Magnolias at the Mill, where he has led the kitchen since 2017.

Ian takes a true farm-to-table approach, forging close relationships with local farmers, ranchers, and purveyors to ensure that every dish reflects the season’s finest offerings. His menus highlight hyper-local produce, meats, and dairy sourced directly from Purcellville and the broader Loudoun County. With a dedication to quality and sustainability, Ian crafts thoughtful, ingredient-driven dishes that celebrate the rich agricultural heritage of the region.

Matt Perkins

General Manager

Matt began his hospitality career in 1999 at The Front Page Bar & Grill in Washington, D.C.'s Dupont Circle. His passion for cocktails led him to the role of Bar Manager at Cedar Restaurant in downtown D.C. In 2013, he moved to Loudoun County and joined Magnolias at the Mill as Bar Manager the following year. His dedication and expertise earned him a promotion to General Manager, where he continues to lead with a commitment to exceptional hospitality. Inspired by Virginia wine country, Matt earned his sommelier certification from the Court of Master Sommeliers. Guided by the golden rule—treat others as you would like to be treated—he strives to create outstanding experiences for every guest who walks through the door.

  • With over 20 years of experience in the industry, Norman Messer has been creating exceptional desserts and confections at Magnolias at the Mill since 2020. As Pastry Chef, he develops seasonal dessert menus, oversees pastry production, and manages special event offerings. Before joining Magnolias, he served as Pastry Chef at Founding Farmers in Tysons Corner, leading dessert development and pastry operations. He has also held Executive Pastry Chef roles at Chef Geoff Inc. and Passion Food, LLC.

    A graduate of the French Pastry School, Norman has trained with renowned pastry chefs and is passionate about using locally sourced ingredients to elevate his creations.

NORMAN MESSER

Pastry Chef

  • With a keen eye for detail and a passion for hospitality, Kori Vogler has been an integral part of Magnolias at the Mill since 2017. A Purcellville native, she brings a deep sense of connection to the community she serves. As Assistant General Manager, she blends her Bachelor of Science in Tourism Management with over fifteen years of hands-on experience to ensure seamless operations and exceptional guest experiences. Known for her dedication to service and ability to create a welcoming atmosphere, Kori thrives on making every visit memorable.

Kori VoglER

Assistant General Manager

Director of Catering & Events

  • A Loudoun County resident since the early ‘90s, Aley has built lasting relationships with the community and industry partners throughout the years. She first stepped into the hospitality world as a high school hostess at Tuskies under Kevin Malone and officially began her career in weddings and events in 2009 at River Creek. Since joining Magnolias at the Mill in 2018, she has loved being part of a team that values local partnerships, from working with regional farmers to creating from-scratch cuisine that shines in both the restaurant and catering events.

Aley Montel

Quincy Bittenbring

  • With over 20 years in the hospitality industry, Quincy began his career in country clubs, working at both Raspberry Falls and River Creek Club before transitioning to restaurants. He joined Magnolias at the Mill as Bar Manager in 2021, bringing a passion for innovation to the bar program. In addition to hiring and training staff, he curates seasonal cocktails that showcase fresh, house-made ingredients. Like Chef Ian’s approach to food, Quincy believes in from-scratch cocktails—juicing fresh citrus throughout the week and crafting syrups using seasonal produce and flavors. His dedication to creativity and quality ensures a dynamic and exceptional bar experience for every guest.

Bar Manager

  • Stacy joined Magnolias at the Mill in 2023, bringing over two decades of experience in hospitality. She has worked in both fine dining and high-volume restaurants, excelling in dining room operations, service excellence, and guest satisfaction. Her leadership, attention to detail, and commitment to efficiency have driven success throughout her career. A passionate advocate for the agricultural and cattle industry, she brings valuable insight into sustainable farming practices and their connection to quality ingredients.

Stacy Sissler

Dining Manager

  • A Purcellville native, Tyler grew up working at Magnolias at the Mill, gaining experience in various roles since joining the team in 2014. Now as Wedding and Events Manager, he helps couples plan their special day from start to finish, ensuring every detail is perfect and that they feel like guests at their own wedding. His passion for fine food and wine also shines in Magnolias’ monthly wine dinners, where he loves welcoming both familiar faces and new guests.

Tyler Barrett

Wedding & Events Manager

  • Since joining the events team at Magnolias at the Mill in September 2021, Emily has been dedicated to planning and seamlessly executing all private events hosted at the restaurant. From business meetings to showers and rehearsal dinners, she ensures every gathering is well-orchestrated and memorable. Her passion for connecting with families and sharing the rich history of the mill shines through in her work. For Emily, the most rewarding part of her role is creating exceptional experiences where guests can focus on celebrating while she takes care of the details.

Emily Dieter

Private Events Coordinator