Life & Work with Lamar Moore of Chicago

Today we’d like to introduce you to Lamar Moore.

Hi Lamar , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Chef Lamar Moore was born and raised on the South Side of Chicago. He began showing his
love for the culinary arts at the age of eight. Growing up in a large family, Moore learned the
importance of cooking with love, taking care of people, and giving back to those less fortunate.
His grandmother was extremely influential to his culinary journey. Hailing from Mississippi, she
passed on a deep appreciation of Southern food and culture to her grandson, along with the
importance of cooking from the soul.
Since catching the culinary bug as a young boy, Moore has dedicated years of blood, sweat,
and tears to get where he is today. He graduated from Le Cordon Bleu in 2003 and headed west
to San Jose, California, where he secured a position at McCormick & Schmick’s Seafood
Restaurants. After seven years, he returned to Chicago and became the sous chef for the
Chicago Bears, before moving on to a series of restaurants as a successful chef and
restaurateur.
Moore has had the privilege of cooking for Super Bowls, NBA Finals, and even Barack and
Michelle Obama on multiple occasions—but he admits his grandmother will always be his first
and biggest fan.
Chef Moore has appeared on Bravo TV’s Welcome to Waverly and Food Network’s Chopped,
Beat Bobby Flay, and Vegas Chef Prizefight, where he earned the title of head chef for the
all-new $10 million Bugsy & Meyer’s Steakhouse at Flamingo Las Vegas. He believes food is an
opportunity to step back from the world and connect with people on a deeper level, bringing this
spirit to every kitchen he leads.
In 2025, Moore was honored as a James Beard Foundation Best Chef: Great Lakes semifinalist,
recognizing his impact on Chicago’s culinary scene and his continued commitment to
excellence.
His career includes roles as Executive Chef at Bronzeville Winery, ETC Chicago, and multiple
successful concepts, with additional projects launching in fall of 2026. While Moore has
achieved many milestones, he continues striving to prove, to his family and himself, that every
sacrifice was worth it, proudly representing both the South and the South Side wherever his
journey takes him.
Chef Lamar Moore’s advice to aspiring chefs: don’t stop cooking, feel food from your soul, take
care of your team, never stop learning, and always keep your ego humbl

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely has not been a smooth road, but the challenges have helped shape who I am as a chef today. Over the past 25 years, I have faced long hours, physically demanding work, high-pressure environments, and the constant need to adapt to changing trends in the food industry. There were times when balancing work and personal life was difficult, especially during holidays, weekends, and busy seasons when chefs are needed most.

Early in my career, I had to prove myself, work my way up, and learn from mistakes. Managing kitchen teams, handling staffing shortages, controlling food costs, and maintaining consistency under pressure have all been ongoing challenges. Like many in the industry, I have also experienced setbacks, including difficult economic periods and the impact of changing customer expectations.

Despite those struggles, there have been many successes. I have built a career doing what I love, developed my culinary skills, mentored younger chefs, and earned the trust of customers and colleagues. Seeing guests enjoy meals that I have created and knowing that I have made a positive impact through food has been incredibly rewarding. Looking back, every challenge taught me resilience, leadership, and the importance of continuous learning, which have all contributed to my success as a chef for more than 25 years.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I have been a chef for over 25 years, dedicating my career to creating high-quality food, developing innovative menus, and delivering memorable dining experiences. Throughout the years, I have worked in a variety of kitchen environments, refining my skills and gaining extensive knowledge of culinary techniques, food preparation, kitchen management, and team leadership.

I am known for my consistency, attention to detail, strong work ethic, and passion for bringing people together through food. I take pride in creating dishes that not only taste great but also leave a lasting impression on guests. Over the course of my career, I have built a reputation for maintaining high standards, mentoring young culinary professionals, and leading kitchen teams with professionalism and respect.

What I am most proud of is the longevity of my career and the relationships I have built along the way. Seeing former team members grow into successful chefs and knowing that I have played a role in their development is just as rewarding as any professional accomplishment. I am also proud of the trust I have earned from customers who have returned over the years because they value the quality and consistency of my work.

What sets me apart is my experience, adaptability, and commitment to continuous improvement. The culinary industry is constantly evolving, and I have successfully adapted to new trends, techniques, and customer expectations while staying true to the fundamentals of great food and hospitality. My ability to combine creativity with discipline, lead by example, and remain passionate about my craft after more than two decades is what has helped me stand out throughout my career.

Do you have any advice for those just starting out?
If I could give one piece of advice to someone just starting out, it would be to stay humble, stay hungry, and never stop learning. As a young chef, it’s easy to focus on getting to the top quickly, but true success comes from mastering the basics, being consistent, and putting in the work every day.

One thing I wish I knew when I was starting out is that patience is just as important as talent. Your skills will develop over time, and every station, every shift, and every challenge is an opportunity to learn something valuable. Don’t be afraid to make mistakes—they’re part of the journey. What matters is how you respond, grow, and improve from them.

I would also tell young chefs to respect everyone in the kitchen. Some of the most important lessons I learned came from people whose titles weren’t the highest. Treat people well, be dependable, and build strong relationships because this industry is built on teamwork.

Most importantly, remember why you started. There will be long hours, tough days, and moments when you question yourself, but if you have a genuine passion for cooking and serving others through food, that passion will carry you through the difficult times. After more than 25 years as a chef, I can say that hard work, dedication, and a willingness to keep learning have been the keys to my success.

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