Having a Relationship with Farmers to Fully Understand Products is Certified Sustainable: Chef Brian Moore

BORN IN the city which takes pride in its reputation for producing fine cuisine and talented chefs, Melbourne, Chef Brian Moore comes with a formidable culinary experience of about 30 years with impeccable knowledge in French, Spanish and Italian cuisines. Talking about his expertise in sustainable cooking, Chef Brian Moore thinks the most important start is to source responsibly, use as much locally produced ingredient that would help the local communities and reduce the carbon footprint. In an exclusive interaction, Chef Brian told BW Hotelier, “Sourcing ethically is super important, having a relationship with farmers and suppliers to fully understand products are certified sustainable.”

Today the culinary trailblazers are not only determined to confine their influence to their recipes. Around the globe, various renowned chefs are using their cooking styles and restaurants in promoting the concept of sustainable cooking. Chef Brian Moore has worked with several renowned chefs including Tony Rogalky, Herman Schneider has a strong track record in food operations, successfully developing and managing new culinary initiatives.

When asked about his food style Chef Brian Moore said, “My food style is best described as Contemporary European, using the best locally sourced seasonal produce; I let the ingredient be the hero, I do not overwork or overcomplicate the dish and let the product stand out.”

Currently, working as the Executive Sous Chef at JW Marriott Phuket Resort and Spa, Thailand, he is planning to visit JW Marriott Hotel, Bengaluru this month. He is looking forward to work with Chef Eliyaz in creating some special dining experience for the guests and exploring Indian Cuisines.