Edwin Molina

Years of Participation

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 over 10 years’ experience in the restaurant industry to The Iberian Pig Decatur, where he currently serves as executive chef. Prior to his graduation from Le Cordon Bleu Atlanta in 2010, Molina had already established the beginning stages of his professional journey holding the position of sous chef at The Iberian Pig in 2009. 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 of working with the bold flavors of The Iberian Pig’s Spanish cuisine, Molina left to begin his next venture as executive chef at Double Zero. Molina played an integral part of the success of Double Zero, serving as executive chef for eight years and moving the restaurant from original Sandy Springs location to current Emory Village home. Coming full circle, Molina has since rejoined The Iberian Pig Decatur kitchen as executive chef where he continues to incorporate bold flavors and work with local farms to elevate the dining experience of guests.