Lamar J. Moore
About Lamar J. Moore
Chef Lamar Moore was born and raised in Chicago. He began showing his love for culinary arts at the age of 8. Growing up in a large family, Chef Lamar learned the importance of cooking with love, taking care of people, and giving back to those less fortunate. While cooking at his grandmother’s side and he continues to cook from the soul and keep his culinary team happy and evolving in the industry. Chef Lamar has maintained a progressive culinary career with more than 15 years of experience from sports stadiums to restaurants and now hotels. As an Executive Chef, Lamar is responsible for providing guests with an extraordinary culinary experience. In addition to the menu development, Chef Lamar coordinates the culinary experiences for various banquet events including weddings, parties, and corporate events. Chef Lamar is a qualified Professional Chef, holding a degree in Culinary Arts from Le Cordon Bleu in Chicago. He has traveled the world to Europe, Greece, and throughout the United States extending his knowledge and expertise of international cuisine by visiting local markets and restaurants. Chef Lamar has extensive expertise creating dishes in a variety of cuisines ranging from Latin American to Peruvian as well as American and French fine dining. He takes pride in the relationships he has developed over the years and always does business with local farmers who produce the freshest ingredients. As a member of the American Culinary Federation, Chef Lamar has connected with other professional Chefs as well as mentored aspiring Chefs. As the Keynote Speaker at the National Restaurant Association Show, Chef Lamar provided over 1000 future Chefs with insight, guidance and direction. Chef Lamar has also been featured in many media outlets including Zagat News Weekly, PlateOnline.com, Food Networks “and the Chicago Tribune, just to name a few. Giving back to the community is important to Chef Lamar. He has graciously accepted the role of mentor and leader for ProStart and volunteers to share his culinary experience with local Chicago Public School students by conducting demonstrations and workshops.