“5 Tasty Questions
with Chef Luis Moreno”
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 Restaurant Vinga specializing in Catalan cuisine in San Francisco 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 Estratorio working under Jean Alberti (a James Beard award winner) ultimately becoming Chef de Cuisine. Chef Alberti helped shape Luisí style, technique and depth of knowledge. Chef Morenoís culinary philosophy and passion reflects the growing trend towards a healthier, downñtoñearth lifestyle projected by the people of the Mediterranean. I enjoyed many meals saddled up to the bustling KOKKARI bar during Chef Luis’ tenure there.
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 OíReillyís in the famed Russian Hill neighborhood. His full Irish breakfast served from sun up to sun down was a hot with O’Reilly regulars and indeed with me.
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.
NEMEA is a proud participant in Dine Downtown San Jose. We met at NEMEA recently to talk about his journey and the upcoming DDSJ where food fans get to eat the best of San Jose in a prix-Fixe format and for a deal; three courses most places from $20 – $40.
Enjoy the chat and please visit San Jose for a taste of it’s rich & diverse cuisine.
KCBS Foodie Chap Podcast:
Chef Luis Moreno’s Lamb Chops (credit: Foodie Chap/Liam Mayclem)
Nemea Mesquite Grilled Lamb Chops
3ea Lamb Chops
1ea Lemon Wrap, as garnish
1 sprigFresh Oregano, as garnish
Dried Greek Oregano
Lemon Vinaigrette, as needed
Salt and Pepper, as needed
1ea Russet potato; cut in wedges
Dry rub the chops with equal amounts of garlic powder and dried Greek oregano covering the entire surface of the meat.Marinate for at least 24 hours. Season the chops with salt and pepper and grill over mesquite to desired temperature; recommend medium rare. Serve with roasted potatoes andwilted spinach and drizzle with lemon vinaigrette.