Hector Moya - Executive Chef
Chef Hector Moya, the son of 1950’s Cuban Exiles, was raised in Union City, New Jersey. Chef Moya began his culinary career as a child under the tutelage of his father. Chef Moya attended Hudson County Vocational School, where his Baking Instructor saw his talent and encouraged him to contend for and was granted a scholarship to the prestigious culinary school Johnson and Wales University, in Providence, Rhode Island. At Johnson and Wales, Chef Moya was trained in the art of Classical French Cooking. Although Chef Moya’s father did not live to see him graduate from Johnson and Wales, Chef Moya persevered and dedicated his career to creating beautiful blends of Latin and classical cooking.
Chef Moya’s culinary career spans 29 years of leading many world-class steak houses & restaurants in the Philadephia/NewJersey region, including Rock Bottom Restaurant & Brewing, Smith & Wollensky Steakhouse, and many other great destinations both in the NJ/PA area as well as the Florida Keys. Chef Moya’s career includes perfecting the skills of butchery and dry aging of meats; creating personalized spices and rubs; developing eclectic cultural blends in all he prepares.
Over the years, Chef Moya has competed in Pennsylvania area cooking competitions and has won awards such as: Best in Appetizer, the Carousel Awards, Lakeside Inn, Limerick PA ; Best in Entrée, the Carousel Awards, Lakeside Inn, Limerick PA; “Most Food Sold”, the Carousel Awards, Lakeside Inn, Limerick PA