Chef Jim Moyer
From the age of five, I enjoyed many hours gardening, cooking, canning and baking with my mother and grandmothers in Pennsylvania. Being mentored by my father to hunt and fish along with spending seasonal days on our neighbor’s farm helping with daily chores, butchering and harvest activities established in me the importance of where our food comes from and how it is processed. I truly realized my love and passion for the hospitality industry with my first experiences at Antonio’s Italian Restaurant. As I progressed from dishwasher to server, bartender and cook, I was hooked! The enthusiasm I discovered in seeing guests smile and enjoy my creations, then return to relive the experience time and again was heartwarming, and I knew this was my calling!
After graduating with “High Honors” in 1982 from the prestigious Culinary Institute of America in Hyde Park, NY, I spent seven years honing my culinary acumen under the tutelage of Chef’s Alan Slatkey, Greg D’Elia, Fredi Morf and Culinary Olympics Gold Medalist Michael Robbins in the Raleigh, Durham Research Triangle Park area of North Carolina. While climbing the culinary ladder, I developed professional relationships with produce, specialty meat and “Fresh” Atlantic coast seafood vendors perpetuating my passion to utilize only the highest quality ingredients to create the unique flavors and integrity of my culinary preparations. I was recognized with feature chef appearances on the Evening Magazine’s “Local Food Art” television series, with segments on “Gingerbread House Building Made Easy” and ice carving in “The Glistening Statue”. In 1987, I was honored to be selected by my mentors & peers to produce the first annual Presidential Ball for the ACF Triangle Chef’s Association Chapter.
I returned home to Pennsylvania in 1989 to spearhead the culinary food and beverage operations at the Hidden Valley Four Seasons Resort and Conference Center and was published as a feature chef in the regional “Scene Magazine” publication for local menu creations and unique special event planning.
In 1996, I joined Starwood Hotels & Resorts Worldwide, traveling throughout the United States as a food and beverage hospitality consultant. Working at spectacular locations from Cape Cod to Key West and New Orleans to San Francisco significantly influenced my culinary philosophy, impeccable service and unique event presentations.
I spent sixteen years with Richfield/Greenwood Hospitality Management, from 2001-2016, first directing the hospitality operations of Illinois largest downstate facility, The Decatur Conference Center & Hotel. Established two of the areas’ finest restaurants, JR’s STEAKHOUSE and The Sports Zone Bar & Grill while leading services for an additional 55,000 square feet of special event & meeting space. Transferring to Charlottesville, VA in 2007, I led the new concept and design of TJ’s Tavern at the Doubletree by Hilton Hotel. Creating a wonderful farm-to-table restaurant and “Mini-Monticello” garden based on Thomas Jefferson’s philosophy of entertaining and hospitality by serving the freshest seasonal foods available from his gardens, and influences of his world travels. TJ’s earned the exclusive Virginia Wine Masters “5 Stem” award through offering an all Virginia wine by the glass program, thus fulfilling one of Thomas Jefferson’s dreams to establish Virginia as a producer of fine wines.
My current adventure is opening The Stone Hearth & Manor House Kitchen at Locust Thicket Historical Precinct in Lynchburg, VA. Providing me the opportunity to present Southern "Family Style" American cuisine whilst drawing inspiration from our very own local area and garden plantings.
I truly look forward to bringing an integral new restaurant and special events venue into this wonderful community.
Always cook with love!