At just 32, Owen Maass has racked up an impressive culinary resume.

The executive chef of Cumin Eclectic Cuisine grew up in California, Ohio. He has been plying his tasty trade back in his hometown after graduating from the Culinary Institute of America and cooking in New York City and Chicago as well as at the now-closed famed four-star L'Auberge in Dayton.

"Cincinnati has great food. I'm proud to be one of the guys who is raising the bar of what we do in this town." He cooks what he likes, and the resulting cuisine at Cumin is eclectic American and "good food from all over the world." Not confined by specialties, Maass uses the freedom to bring customers along on a creative ride.

The fall menu features Prince Edward Island Mussels with chili, basil, bacon, star anise and cream. The heirloom sweet potato is prepared with balsamic, pancetta and goat cheese. You can order local chicken or a steak but don't rule out the elk chop or pheasant.

Soon Maass will share his talents next door to Cumin at the upcoming M restaurant, which will feature the area's only purely wood-fired oven, as opposed to wood ovens that are gas-assisted. "There's something really amazing to how the wood really seasons the food "” it's primal, it really triggers something in your DNA."