Chef Michael Moore

Michael is the chef at the Blind Pig in Asheville, North Carolina.

Mike was raised on a small family farm in Eastern North Carolina (Wilson, NC)- after six years in the previous career of law enforcement with The Raleigh Police Department, Mike travelled west to San Francisco where he worked in various restaurants and attended and graduated the California Culinary Academy. It was in San Francisco, where Mike cut his teeth in the kitchens of the city by the bay at the Michelin rated Aqua with Executive Chef Peter Armellino and finally at Incanto with Chef/Owner Chris Cosentino. Mike moved to Asheville, NC in 2004 were he continued his work in restaurants as a line cook and chef. In 2009, Mike travelled to Eastern France to assist in the opening of Rouge Et Blanc- one of the first French Gastro Pubs in the region of Alsace-Lorraine with longtime friend and former colleague Jean Lucielle of the Aqua Development Corporation.

Mike Moore is the owner/curator of The Blind Pig Supper Club in Asheville, NC an organization of local chefs and artisans which create conceptual culinary experiences for the public and give major portions of proceeds to benefit various charity organizations. The Blind Pig Supper Club was conceptualized in 2010 and is now going on it’s third year in production and has diversified further creating a local culinary focused quarterly printed and distributed in house featuring chefs, farmers and food producers of the region as well featuring stories of food and culture through various topics per issue. Blind Pig has also created a full service catering company which creates themed and conceptualized special dinner events for businesses and private occasions. In 2013, Mike and partners will soon open Seven Sows Bourbon & Larder- a small restaurant focusing on the renaissance foods of the American South in creative mindset. Although classically trained in European technique, Mike is driven by the foods of the American South and works his focus on developing education and an enlightening experience through his cuisine.