FEATURED RECIPE: Pan Roasted Sterling Salmon With Dupuy Lentils
Originally from Oxkutzcab in the Yucatan region of Mexico, Executive Chef Luis Moreno graduated from CBTIS College in Mexico and began his culinary journey at Dish restaurant as a line cook working his way up to kitchen supervisor. A few years later, Luis moved on as Sous Chef at San Francisco’s Restaurant Vinga specializing in Catalan cuisine where he learned to develop his own unique style and flair under Executive Chef Antonio Buendia.
By 1995, Chef Moreno moved to Michelin-rated Kokkari Estiatorio working under Jean Alberti (a James Beard award winner) ultimately becoming Chef de Cuisine. Chef Alberti helped shape Luis’ style, technique, and depth of knowledge. Chef Moreno’s culinary philosophy and passion reflects the growing trend towards a healthier, down–to–earth lifestyle projected by the people of the Mediterranean.
Chef Moreno continued his personal growth and development in various restaurants in San Francisco such as La Suite and Holy Grail and he became Executive Chef of O’Reilly’s in the famed Russian Hill neighborhood. In Late 2012, Chef Moreno began talks with the Tsigaris family planning the stunning new San Jose concept Nemea. Chef Moreno has since fused the comforting flavor profiles of classic Greek cuisine with a modern approach becoming an instant success.
“Why do I use Sterling salmon? I think with Sterling’s quality, I can create food plates that can change my guests dining experience from good to sublime,” says Chef Moreno.