Chef Rob Moore.
Born and raised in Northern New Jersey, Chef Moores’ fascination with food was tapped into at a young age. In the 7th grade, he was accidentally enrolled in a home economics class rather than the metal shop class he intended. After the first day of class making cinnamon rolls, he found his calling and began pursuing a career in the Culinary Arts.
Chef Moore’s career began as a dishwasher in 1989 as a dishwasher at The Grenville Hotel and Restaurant, which at the time was a high-end restaurant in Bayhead, NJ. This was the start of a professional journey that would take him from New Jersey to Manhattan and Brooklyn, before eventually arriving on the Las Vegas’ burgeoning stage.
Working his way up through the ranks of New York Cities punishing kitchens, Moore landed a coveted culinary position at Lespinasse, the renowned restaurant heralded by Chef Gray Kunz at The St. Regis Hotel. It was this opportunity that he credits for teaching him some of the most important aspects of being a successful chef and propelling him along his career path.
“I thought I was a pretty good cook until I worked at Lespinasse” recalls Moore. “I learned time management, organizational skills, how to work efficiently and most importantly, let the ingredients shine in every dish”.
From there, he took the techniques and principles he had honed and applied them to The New York Palace Hotel, Sam DeMarco’s iconic First in lower Manhattan and DeMarco’s Room, before he moved over to Mike & Tony’s Steakhouse just as the Brooklyn dining scene started to boom across the borough.
