Michael Moore

A career as a chef

The chef and propietor, Michael Moore, of Blandford Street restaurant in London has every right to call his food 'modern global'. His influences come from culinary experiences acquired from Canada, the Far East, Europe and the Caribbean.

The English-born chef's creations are influenced by the diversity of ingredients and national tastes that surrounded him in each continent that he visited. "My food is an amalgamation of the experiences and tastes I have acquired from my work abroad", he says. "I've always used the local ingredients of the country I was working in - it's your survival kit." This combination of wide-ranging ingredients and national tastes makes Michael's dishes unique in character and flavour and sets him apart from his peers.

His first big break in the kitchen was as a chef de partie/sous chef at the Savoy, Strand, under the watchful eye of Anton Edelmann. Following his time at the Savoy, Michael took up his first position abroad, at the Hotel Vier Jahreszeiten in Hamburg, Germany, before venturing into Switzerland and Canada. Michael came back to Britain, for the pre-opening of the Dorchester. After three years at the Dorchester, Michael became executive chef at the luxury Island Inn Hotel resort in St Michael, Barbados, before moving onto the exclusive Soneva Fushi resort in the Maldives, via Berlin's Intercontinental Hotel.

He was lured away to oversee the opening of the Circle Bar and Restaurant in London's fashionable Docklands before taking residence as executive group chef for Simpsons of Cornhill, where he was in charge of 14 restaurants including 190 Queensgate in Knightsbridge. Michael made his UK TV debut live on Gloria Hunniford's Open House on Channel 5. He lives in north-west London with his wife and two children.

For more information contact: www.michaelmoorerestaurant.com