Chef Ricky Moore '94
Saturday, November 11 | 5-8:30 p.m.
Chef Ricky Moore hails from New Bern, NC, but his influences come from farther afield (perhaps 'asea'?).
Since his exposure to global cuisine as a 'military brat' in Germany and seven years as a cook in the U.S. Army, Chef Moore's winding path has taken him through the Culinary Institute of America in Hyde Park, NY and around the world with stops in Washington DC, Chicago, Paris, New York City, Toronto, Singapore... and finally back home to North Carolina.
Fast forward a decade or so, Chef Moore was awarded Best Chef: Southeast by the James Beard Foundation in 2022 for his Saltbox Seafood Joint in Durham, NC. In his restaurants, food truck, and his book, Saltbox Seafood Joint Cookbook, Ricky focuses on local ingredients and fresh seasonal seafood prepared perfectly. Or, as he likes to put it in his restaurants, "Good fish, that's the hook."
With the menu created in collaboration with our own Chef Deborah Mullin '99 and using the bounty of Copia's gardens, this CIA Alumni Chef Takeover is a great opportunity to catch a bite of his unique style.
show less
Saturday, November 11 | 5-8:30 p.m.
Chef Ricky Moore hails from New Bern, NC, but his influences come from farther afield (perhaps 'asea'?).
Since his exposure to global cuisine as a 'military brat' in Germany and seven years as a cook in the U.S. Army, Chef Moore's winding path has taken him through the Culinary Institute of America in Hyde Park, NY and around the world with stops in Washington DC, Chicago, Paris, New York City, Toronto, Singapore... and finally back home to North Carolina.
Fast forward a decade or so, Chef Moore was awarded Best Chef: Southeast by the James Beard Foundation in 2022 for his Saltbox Seafood Joint in Durham, NC. In his restaurants, food truck, and his book, Saltbox Seafood Joint Cookbook, Ricky focuses on local ingredients and fresh seasonal seafood prepared perfectly. Or, as he likes to put it in his restaurants, "Good fish, that's the hook."
With the menu created in collaboration with our own Chef Deborah Mullin '99 and using the bounty of Copia's gardens, this CIA Alumni Chef Takeover is a great opportunity to catch a bite of his unique style.
Chef Ricky Moore '94
Saturday, November 11 | 5-8:30 p.m.
Chef Ricky Moore hails from New Bern, NC, but his influences come from farther afield (perhaps 'asea'?).
Since his exposure to global cuisine as a 'military brat' in Germany and seven years as a cook in the U.S. Army, Chef Moore's winding path has taken him through the Culinary Institute of America in Hyde Park, NY and around the world with stops in Washington DC, Chicago, Paris, New York City, Toronto, Singapore... and finally back home to North Carolina.
Fast forward a decade or so, Chef Moore was awarded Best Chef: Southeast by the James Beard Foundation in 2022 for his Saltbox Seafood Joint in Durham, NC. In his restaurants, food truck, and his book, Saltbox Seafood Joint Cookbook, Ricky focuses on local ingredients and fresh seasonal seafood prepared perfectly. Or, as he likes to put it in his restaurants, "Good fish, that's the hook."
With the menu created in collaboration with our own Chef Deborah Mullin '99 and using the bounty of Copia's gardens, this CIA Alumni Chef Takeover is a great opportunity to catch a bite of his unique style.
read more
Saturday, November 11 | 5-8:30 p.m.
Chef Ricky Moore hails from New Bern, NC, but his influences come from farther afield (perhaps 'asea'?).
Since his exposure to global cuisine as a 'military brat' in Germany and seven years as a cook in the U.S. Army, Chef Moore's winding path has taken him through the Culinary Institute of America in Hyde Park, NY and around the world with stops in Washington DC, Chicago, Paris, New York City, Toronto, Singapore... and finally back home to North Carolina.
Fast forward a decade or so, Chef Moore was awarded Best Chef: Southeast by the James Beard Foundation in 2022 for his Saltbox Seafood Joint in Durham, NC. In his restaurants, food truck, and his book, Saltbox Seafood Joint Cookbook, Ricky focuses on local ingredients and fresh seasonal seafood prepared perfectly. Or, as he likes to put it in his restaurants, "Good fish, that's the hook."
With the menu created in collaboration with our own Chef Deborah Mullin '99 and using the bounty of Copia's gardens, this CIA Alumni Chef Takeover is a great opportunity to catch a bite of his unique style.
show less
Date/Times:
500 1st Street, Napa, CA 94559
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