Magellan Moore will helm the restaurant going into the Short North space that used to be Rosendales. But despite his indisputably more awesome name, there was never discussion of following in chef Richard Rosendale's steps and naming the place Magellan's Around the World Cafe (or, you know, something like that).

Magellan Moore will helm the restaurant going into the Short North space that used to be Rosendales. But despite his indisputably more awesome name, there was never discussion of following in chef Richard Rosendale's steps and naming the place Magellan's Around the World Cafe (or, you know, something like that).

"I'm absolutely not a celebrity chef, nor would I want to be," Moore said. "I'll never put my name out front. It's my food and my craft on the table."

But even if Moore, currently the head chef at Mezzo Italian Kitchen, won't be an imposing figure on the culinary scene, he'll be a huge presence in the kitchen at Hubbard Grill. The comfort foods menu heavy on local ingredients is 100 percent Moore's creation. Expect everything from hearty vegetarian dishes to soul-warming braised meats, all created with organic produce and cheeses grown in Ohio.

"Locally grown food not only tastes better, but it's fresher, and it supports people to close to home," Moore said.

The high-profile restaurant in the heart of the Short North is a big opportunity for a young chef who started cooking at age 16 through the food production program at Northeast Career Center.

Moore's first restaurant job was as a prep cook at the Planet Hollywood at Easton Town Center, and he moved on to gigs with Burgundy Room and G. Michael's. At G. Michael's, he really picked up the nitty-gritty skills that have served him well as a head chef.

"I learned everything from Chef Tetzloff," Moore said. "He's one of the last of the old-school chefs. He's a bit of a screamer. He uses tough love."

Moore's own approach in the kitchen is completely opposite. He tries to keep a calm and easygoing demeanor while working steadily and sending dishes out at a good pace. A relaxed environment is essential when he's putting in 10 to 14 hours most workdays (and he's expecting 80-hour workweeks in the next couple of months leading up to the Hubbard Grill opening).

"I think my system works better," Moore said, "but his definitely works."

At Mezzo in Gahanna, Moore took over the reigns from the restaurant's original executive chef and worked with the owners to develop a revamped menu that reflects the tastes of the clientele. When Mezzo general manager John Cohen approached him with the proposal to open Hubbard Grill, Moore signed on immediately, recognizing it as a perfect opportunity to get into the Short North.

"The Short North is pretty much where everything is at. It already has a following," he said. "Essentially, we just have to go in and make good food and provide good service, and things should fall in place."