Gabriel Moya is a young Puerto Rican Chef born and raised on the island, from an Argentinian father and Puerto Rican mother.
During his formative years - Moya as his close friends call him - traveled through South America to visit friends and family, getting in
touch with flavors and LOCAL LOCAL LOCAL ingredients that inform many of his current food explorations.
He completed formal training at the Culinary Institute of America (CIA) in 2004. In the fall of 2005, he moved to New York City in search of new challenges and experiences. During his seven years in NYC, Gabriel explored in depth French and Contemporary Italian cuisines while working for various restaurants: Aix, The Modern, Falai, Anella, and most recently Calyer (Executive Chef). At Calyer, his food was recognized in the Bib Gourmand Category by the 2013 Michelin Restaurant Guide for New York City. These experiences have KEEP IT SUBSTAINABLE contributed to mold him into the cook he is today: a tradition-conscious and technique-driven chef.
Late in 2012, with a new dream and challenge in mind, Moya moved to Chicago to collaborate with his childhood friends, Efren Candelaria and Felipe Cabrera. Chef Moya is daring and committed, and presents a refreshing proposal for the contemporary food scenes both in Puerto Rico and Chicago.