Barrel 21 Distillery

About Our People

Our People


Chris Mohr, Head Chef

As a small child growing up in Slatington PA, Chef Chris Mohr knew what he wanted to do with his life from an early age.  Weather it was in his kitchen at home with his mom, grilling with his dad, camping in the Poconos earning his Eagle Scout award, or eventually in a professional kitchen, Chris always took opportunities to learn and become a better cook. He started his professional culinary journey at the age of 15 working in a small fine dining restaurant in the south side of Bethlehem.  Since then he has graduated from Penn State as well as the Culinary Institute of America in Hyde Park, New York and traveled throughout the country honing his craft in Phoenix, Orlando, New York, and now State College.  This collection of experiences has molded him into the chef he is today.  “There is something to learn every single day.  The kitchen is like a new puzzle to figure out each time you walk in the door-there are always new and different pieces that need to fit to complete the picture.”  Chris is particularly excited about the great local products associated with the food culture in Central PA and is looking forward to creating new and interesting items for the menu and weekly specials.  When not at work, Chris spends time with his wife and daughter hiking, biking, and cooking at home.


Mike Smith, Head Distiller

After growing up in State College and graduating from Penn State, Mike
began brewing beer at home. As his interest and skills grew, he
decided to get more serious about this hobby and turned it into a
career. He enrolled in and graduated from the American Brewer’s
Guild’s Intensive Brewing Science and Engineering program. After
graduating, Mike gained valuable brewing experience at Dogfish Head,
Ithaca Beer Company and The Gamble Mill. After brewing professionally
for more than 10 years, Mike was looking for new challenges. Barrel 21
Distillery and Dining gave him the perfect opportunity to build on his
experience while developing a new set of skills. When Mike isn’t at
the distillery, he enjoys spending time with his wife and two

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