Moore is a lifetime Columbusite whose first food mentor was his own grandmother. Using that invaluable knowledge base, Moore moved on to study at the food-production program of the Northeast Career Center and Columbus State. Principle mentors after his grandma included Chef James Kluesener of Brookside Country Club (where Moore logged in four years) and Chef David Tetzloff of G. Michael's (where he spent another four).

Describe a meal you'd make to celebrate spring.

Barbecue ribs or nearly anything off the grill.

What was the best meal you've ever had?

Hands down, a pan-roasted duck breast at the Peninsula Grill in Charleston, South Carolina. But I'm sure the good company helped the great dining experience as well.

What would you cook for President Obama if he visited your restaurant?

Braised Veal Osso Bucco, corn and smoked bacon risotto, and broccolini.

What ingredient could you not live without?

Bacon!

Cheffing can be dangerous work. Any scary injuries in the kitchen?

Tons! I got a really bad burn cooking snapper. I had to hide it from my mom, and when she saw it she tried to kill me!

What are your guilty food pleasures?

I consume about three boxes of Honey Buns a week. I'm slowly weaning myself off them.

If you weren't cheffing, what might you be doing?

Studying. I'm currently taking classes toward a pre-med degree.