ABOUT CHEF ERNESTO

There are no secrets to success. It is a

Inspired to cook by his Peruvian Heritage, Ernesto acquired a love of cooking at 10 years old and dreamed of working with great culinary professionals and owning a catering company.

After finishing his culinary education at Le Cordon Bleu. Ernesto continued his education achieving a bachelor’s degree in hospitality management.

While going to school, Ernesto was able to work and experience the culinary industry in hotels, restaurants and catering companies. He worked at hotels such as: Hilton, Hyatt, Four Seasons, Intercontinental Hotel group, Wolfgang Puck, Patina Catering, Boston Culinary Group, Allan Jackson Catering Beverly Hills, Neiman Marcus Restaurant Group.

Chef Ernesto Moreno’s reputation and resume in the bustling culinary world of Los Angeles is only superseded by the age at which he’s accomplished these feats. He has already spent over half of the last decade working at the prestigious Four Seasons Hotel Los Angeles.

Since, he has spearheaded a massively successful multicultural menu

As the Executive Chef at NM Cafe (Neiman Marcus) Los Angeles winning an Open table award for best lunch places in Los Angeles.

When he recolared to the Bay Area, he occupied the position of Banquet Chef de Cuisine at the Fairmont Hotel & Resorts in Berkeley,Ca. Overseeing 20,000 square feet of meeting space high atop the scenic Berkeley/Oakland Hills. His menus were inspired by the Bay Area’s fertile grounds, rolling hills, crisp breezes and nearby ocean’s riches and wine country. He currently works as a Chef for a leading Tech company in San Francisco,

His vision of meshing both South American and European cuisine with the impeccable plating and presentation makes his, a singular and impactful new voice in the culinary world.