We’re excited to introduce you to the always interesting and insightful Lamar Moore. We hope you’ll enjoy our conversation with Lamar below.
Alright, Lamar thanks for taking the time to share your stories and insights with us today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.
Well being a chef is very risky
About 20 years ago I left Chicago bought an Amtrak ticket and moved to to California with just a bag of clothes . The rest is history
I tell
People Chicago made me Cali raised me
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I have spent 24+ years in the industry
Chef Lamar Moore was born and raised in the South Side of Chicago. He began showing his love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she passed on a great appreciation of Southern food and culture to her grandson, as well as the importance of cooking from the soul.
Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat and tears to get where he is. He graduated from Le Cordon Bleu in 2003 and decided to head West to San Jose, CA, where he secured a job at McCormick & Schmick’s Seafood Restaurants. After seven years, he returned to Chicago, where he became the sous chef for the Chicago Bears, before moving on to a series of restaurants working as a successful chef and restaurateur. Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and Michelle Obama on multiple occasions, but he admits his grandmother will always be his first and biggest fan.
Moore has appeared on popular culinary competition shows like Bravo TV’s “Welcome To Waverly” and Food Network’s “Chopped.” “Beat Bobby flay and Food Network’s “Vegas Chef Prizefight,” where he earned and won head chef of the all-new $10 million steakhouse, Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. Moore believes food is an opportunity to step back from the world and connect with people on a deeper level, and has brought this spirit to the fast-paced world of Las Vegas. While Moore has enjoyed many successes, there is still more he wishes to achieve– he strives to prove to his family and himself that all his hard work has not gone in vain, and that he can represent both the South and the South Side in the bright lights of Vegas. Now working as Executive Chef, at Bronzeville Winey .
Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take care of your team, never ever stop learning, and humble your ego.
Any advice for managing a team?
My advice. Practice teamwork showing care for each person differently.
When I see my team I speak to every lady employee to find where they are mentally to support them through the day
It’s important to have family meal daily and some employees that’s there only meal and if gives us a. Opportunity to have conversations and communication
Can you share a story from your journey that illustrates your resilience?
In 2016 I stopped working my Corporate job
I wanted to do things myself and on my own, do creating a plan , and developing what was for me .. cooking my own point of view not an owners was huge .
The trade off was not having constant pay and or benefits .. but the long term goal was very successful
Contact Info:
- Instagram: Chef_ljm
- Facebook: Lamar Moore
- Twitter: Lamar Moore
Image Credits
3rd pic – star chefs
Salon pic – Neil John burger