Executive Chef Brent Moore was born and raised in Northern California, where he lived most his life before arriving in New Mexico. Chef Moore worked as a carpenter by day and line cook by night for nearly 13 years prior to refining his skills in culinary school. Since then, he’s worked in many restaurants, including the Tenaya Lodge on the edge of Yosemite National Park, the Hyatt Regency Tamaya in Bernalillo, New Mexico, and serving nearly two years as Sous Chef at Pueblo Harvest.
“I want to take what we’ve started at Pueblo Harvest and push it harder. I want to not only use the indigenous ingredients, but also start using more of the indigenous techniques. It’s amazing how proud everybody is of who they are and where they’re from. That to me is what the cultural center is about, and that’s something we can do through the food, too, and get everyone really excited about what’s going on here.”
Read more in our blog here.