Chef’s Thoughts: Derin Moore, CMC

Derin Moore, CMC
Director of Culinary Operations and Executive Chef
Reynolds Lake Oconee
Greensboro, Ga.

As Executive Chef and Director of Culinary Operations, Derin Moore, CMC, brings a diverse background to his new post at Reynolds Lake Oconee (formerly Reynolds Plantation) in Greensboro, Ga., a position he accepted in July.

Before coming to Reynolds, Moore, a graduate of the Culinary Institute of America in Hyde Park, N.Y,, led the culinary operations at Turnberry Isle in Miami, Fla., The Broadmoor in Colorado Springs, Colo., and the flagship Ritz-Carlton Resorts of Naples, Fla.

At Reynolds, Moore now oversees all of the clubhouse restaurant facilities as well as the resort’s newest restaurant, The National Tavern, which opened in October

1. You’d be surprised to learn that I am recently vegan, due to health reasons.
2. If I could trade places with one chef it would be Thomas Keller.
3. My go-to drink is beer.
4. One of my most memorable meals was at The French Laundry.
5. My last meal would be foie gras and truffles.
6. If I could change one thing about my property, it would be to elevate diversity in offerings, food quality and improve consistency.
7. My favorite junk food is popcorn.
8. If I wasn’t a chef, I’d love to be a surgeon.
9. I knew I wanted to be a chef when I was very young, cooking with my grandfather.
10. You’ll never see offal on the menu at my property, because it wouldn’t be well-received.
11. I love being a club chef because of the connection I can build with members while getting to know their families.
12. When I’m not in the kitchen, I’m spending time with my family.
13. My biggest mistake when I first started as a chef was working sixteen-hour days, six or seven days a week, and neglecting family and friends.
14. If I were stranded on a dessert island, I’d want these five foods with me: salt, water, seeds, live chickens, and live hogs.
15. If I could have dinner with one person, dead or alive, it would be Marco Pierre White.
16. The most valuable piece of advice I’ve ever received was give up the money for education and experience, and the money will come to you after your foundation is built.
17. These six words describe my food: flavorful, healthy, colorful, appetizing, proper portions.
18. These ten words describe me: funny, intense, caring, mentor, friend, good husband, good father, creative, organized, clean.
19. Truffles are my favorite ingredient. Waygu beef is the most overrated ingredient. I can’t live without garlic. And I detest cantaloupe.
20. In my kitchen, cooks must be focused.
21. My most embarrassing moment in the kitchen was when I ripped my pants during service.
22. In clubs, I’d like to see more understanding of the cost of goods and how that relates to menu pricing.
23. In clubs, I’d like to see less casual fare.