Photo by: Briana Brough
12 Fast Facts about Chef Ricky Moore
- Fernand Point, the father of modern French cuisine
- Alain Chapel, one of the founders of nouvelle cuisine
- Any and all chefs and cooks who religiously believe in seasonality and cook with craftmanship and reverence for food
A contemporary maverick interpretation of classical, regional, and global cooking. Foraging familiar flavors that achieve unexpected results. Honestly made, high-quality food that is traditionally cooked and prepared with creative intelligence.
A high school home economics course first turned Chef Ricky on to the world of food and cooking. His upbringing in Germany as a “military brat” exposed him to global cuisine. An aspiring illustrator, he turned creative energies to the culinary arts while exploring the world as a cook in the U.S. Army for 10 years.
Chef Ricky is a graduate of the Culinary Institute of America.
Salt, lemon, chiles, olive oil, herbs
Global kitchen history
Chicago, New York, Washington, D.C.; Paris and Alsace, France; Toronto; Singapore; the Food Network’s Iron Chef Warrior
Jazz (classic, progressive, Afro-Cuban, Chicago), Global House Music, Old School Hip Hop, Classic R&B, Classic Rock, Country
Cuisines in the chef's repertoire
African diaspora, Portuguese, Country Italian, Singaporean, Southern U.S., Indian, Spanish, Middle Eastern, Moroccan, Greek, Peruvian, Country French
Sidney Poitier, James Baldwin, Ernie Barnes, Norman Rockwell, Ralph Waldo Emerson, Grand Master Flash, Vince Lombardi, Barack Obama
If he weren’t a chef he would be . . .
A bass player or a DJ
"Simplicity is complexity resolved."—Constantin Brancusi
Forgive yourself and just have fun!