Ricky Moore
Photo by: Briana Brough
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12 Fast Facts about Chef Ricky Moore
Culinary influences
- 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
Cooking philosophy
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.
Early years
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.
Education
Chef Ricky is a graduate of the Culinary Institute of America.
Favorite ingredients
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
Cooking music
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
Non-culinary influences
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
Favorite quote
"Simplicity is complexity resolved."—Constantin Brancusi
Personal motto
Forgive yourself and just have fun!