Mulino Italian Bistro
Lander, Wyoming
Photography contributed by Mulino
Advertorial PAID FOR BY Mulino
From Pennsylvania to Paradise
Angie and Joe Hammer truly set themselves apart when it comes to their family-owned and operated restaurant. But it didn’t come easy. The dynamic duo encountered numerous obstacles and setbacks along the way. Yet, through it all, they learned to embrace the uncertainty and realized that sometimes, the best approach is to simply trust the process and allow things to unfold organically.
Angie and Joe are the owners of Mulino Italian Bistro. Sophisticated, yet relaxed, Mulino is located in the back of the historic Lander Mill. Their menu boasts hearty appetizers, delicious salads, hand-crafted pastas, and chef’s specialties made from locally-sourced ingredients.
“Owning Mulino is a lifestyle,” Angie said. “It’s all-consuming and can be hectic because it’s so intertwined with our personal life. But it’s a great lifestyle and I’m so happy with it.”
Since high school, Joe always found work in the restaurant industry. From busboy to dishes to cooking at his local ski resort, each position stoked the fire for his culinary passion. He graduated from Le Cordon Bleu Institute of Culinary Arts in Pittsburgh and worked at several renowned restaurants, earning the titles of Sous Chef, Chef de Cuisine, and Executive Chef.
Angie grew up in the pizzeria that her parents owned. While she always knew that she would end up in the restaurant industry, she got her bachelor’s degree in writing and used that education to pay off her student loans. Angie spent some time traveling then moved back to Philadelphia to study wine.
Eventually, Angie was hired as the sommelier at the restaurant where Joe worked, and the two discovered that they both grew up in the same small town of Emmaus, Pennsylvania. They married in 2017 and immediately began aligning their interests with their goals, creating a five year plan together. Their dream was to own a restaurant.
Yearning for a slower pace of life and starting a family, Joe and Angie quit their jobs and set out to find a small mountain town that would cater to their needs while maintaining a balance between the culinary industry and outdoor recreation.
After two weeks on the road exploring a few western states, Angie discovered she was pregnant and, shortly after, got the devastating news that they were going to lose the baby. Heartbroken, they climbed back into their van and hit the road, looking for a place to heal. They ended up in Lander and never left.
“It was the first time in my life that I just let the universe do what it was supposed to do,” Angie said. “If it’s meant to be, it’ll happen.”
As two very ambitious and goal-oriented people, it was hard to just let things just happen naturally, but they did. Suddenly, their offer on their dream house was accepted, Joe started as the chef at a new restaurant, and shortly after, Angie became pregnant again.
Fast forward five years, the opportunity to buy Mulino fell into their laps. They signed the paperwork the day before their fifth wedding anniversary.
“I feel so lucky that I get to be here with you,” Joe said, smiling at Angie. “It’s just a special thing, and our kids love to be at the restaurant.”
Joe and Angie’s life is centered around their kids, five-year-old Jackson, three-year-old Czeslaw, one-year-old Hazel, and another little one on the way. The two aspire to raise their children with values of happiness and hard work, with the restaurant as their second home and the mountains as their favorite place to escape.
“Jackson is getting to the age where he’s psyched at the restaurant,” Joe said proudly. “He’ll help the back server carry things and will work in the dish pit with Angie’s brother.”
The restaurant is closed on Sunday and Monday, and on those days, Joe and Angie love taking their kids outdoors to have fun. They can be found swimming and paddle boarding at Frye Lake and riding bikes in the mountains. Whenever they find the opportunity to take more time off, they visit new restaurants and give their kids unique dining experiences, while curating their upcoming seasonal menu change.
“Our mission is to bring our background and our skillset here – which is unique to this town – and share it,” Angie said. “It’s a dream for us to be able to do that and I’m so grateful to be supported by this town.”
