Unplugged & Totally Uncut
Unplugged & Totally Uncut

Chef David Moore Ballantyne Resort

January 14, 201425 min
DAVID MOORE Chef de Cuisine Gallery Restaurant With 17 years of gastronomic endeavors behind him, David Moore has held numerous positions in restaurants ranging from oyster bars to fine dining, beginning his cooking career at a very young age. Moore was named Chef de Cuisine at Gallery Restaurant, Charlotte’s only Forbes Four-Star recognized restaurant, in July 2013. In this role, he oversees the daily culinary operations of Gallery Restaurant, as well as all a la carte food service operations throughout The Ballantyne Hotel & Lodge. Moore works with the culinary team to ensure the highest level of quality and consistency and provides creative ideas for seasonal menus. Moore also represented Gallery Restaurant in the competition dining series Fire in the City, in which he made it to the quarterfinals. Moore most recently served as Sous Chef at Gallery Restaurant, playing an integral role in opening the restaurant, which earned a Forbes Four-Star rating in its first year of operation. During this time, Gallery Restaurant also won the Best Dish in North Carolina Award presented by the North Carolina Department of Agriculture & Consumer Services. Moore joined the culinary team as Sous Chef at The Ballantyne Hotel & Lodge. Prior to joining The Ballantyne Hotel & Lodge, Moore was appointed to the position of Executive Chef at the Meadowbrook Inn in Blowing Rock, NC. As Executive Chef of Meadowbrook, Moore was instrumental in the design and opening of Ciao Bello restaurant while overseeing all foodservice operations and outside catering. A native of Spartanburg, SC, Moore is a graduate of Spartanburg Methodist College. He looks forward to gaining new knowledge and experiences and creating “food memories” for others on a daily basis. http://www.charlotterestaurantweek.com

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