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Working with food has been a life long ambition for Dean Moore. Since the
age of thirteen, he has been working toward his goal of becoming a Certified
Executive Chef. A Johnson & Wales graduate, Dean has gone on to work at some
of the most prestigious hotels and restaurants, for example the Park Plaza
Boston and Chatham Bars as Executive Sous Chef. Now he is the Executive Chef
at the highly acclaimed Top of the Hub in Boston. Asked what drives him, he
simply states he "just loves foods, loves the business." But those who know
him better will say it's the thrill of making something from nothing. He's
a perfectionist. Driven to impress all his guests—to create something
beautiful with the food—to blow them away! They'll tell you that to Dean
being a chef isn't just cooking, it's creating - an art. You learn something
new every day. Sharing that knowledge is also important to him, as are his
efforts to establish apprenticeship programs at the Top of the Hub.
Now hard at work on a new summer menu and on continuing to build his professional
staff, his emphasis remains on quality in the people he works with and in
the food he serves. He continues to exceed our and his customers' expectations.
Featured Chef |
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Dean Moore C.W.C. |
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