The first time we learned of Greg Moro, he was the Executive Chef at French 75 before it closed. Our On the Line interview had him overseeing dinner service at Nieuport 17. It was during his tenure there that he began hitting the gym hard (We joined him at The 12 for a group workout. That sh** is tough!), undergoing a transformation of sorts. Moro transitioned to the team at Charlie Palmer late last year, months before Nieuport's farewell announcement. Then last month, we found him moonlighting as a consultant at DTSA's Luna Kutsi.
All this shuffling now finds Greg at the helm of Chapter One: The Modern Local. We previously shined the spotlight on chefs Oge Dalken and Jason Montelibano. A fan of Chapter One since it first opened, Greg frequented their Sunday brunch.
When asked about his current employer, Moro explained that his situation changed two weeks ago. He was invited to do a tasting for management. Opting to source his trio of courses from the restaurant's existing inventory, he nailed a dish of pan roasted scallops, duck fat roasted maitaki mushroom, pork belly, fresh cilantro and brown butter. He was offered the position on the spot.
Greg officially started in the kitchen this past Monday. Plans to update Chapter One's menu are in the works, but his current task is a brief visit to San Francisco to conduct research. Realizing his clientele is loyal to certain menu items, and that, "Every plate that goes out may be photographed.", Chef Moro will edit selections accordingly. Expect changes to take effect in roughly a month.
Congrats on the new gig, Greg! Time to get this party started.