You hunger for short rib braised by a three-star Michelin chef that lets your knife goes untouched. A cabernet selected by one of the world’s 186 Certified Master Sommeliers that changes what risotto means to you, and absinthe expertly prepared to follow today’s selection of scallops.
The credentials of our roster of culinary talent go beyond expert training and esteemed awards. Take a bite, and you’ll know.
Jean Philippe Patisserie Chocolates
Chef Robert Moore
Robert Moore’s first foray into cooking was unintentional, as a friend accidentally enrolled him in seventh grade Home Economics rather than Metal Shop class. However, after the first day of making cinnamon buns, he no longer considered it a mistake.
After getting his start in the industry at a young age with a dishwashing job, he eventually came to Lespinasse in New York City, where he cooked under esteemed chef Gray Kunz. His time with Kunz made a lasting impact—it’s where he learned so many of the skills critical for any rising chef: organization, time management, working neatly and respecting the product.
Moore developed many friendships while cooking throughout New York City. One of those friends was Chef Martin Heierling, a co-worker at Lespinassse who invited him to be a part of his team when developing Sensi at Bellagio in Las Vegas, where he spent two years at Sensi as sous chef, sharing his experience and skills as part of Heierling’s management team.
In 2006, he accepted the position of executive chef at Jean-Georges Vongerichten’s Prime Steakhouse at Bellagio. Moore’s culinary style – global with nods to French technique and Italian sensibility – fits perfectly with Vongerichten, particularly the practice of letting the quality of the ingredients take the starring role.