My name is Jerry Anthony Moynihan. My career has been varied from the onset. I have worked in diverse properties inclusive of boutique Inns and sprawling convention centers. I began my career at 15 years of age in Killarney, County Kerry, Ireland, in the Glen-eagle Hotel. I gained my degree in Culinary Arts from Tralee Technical College in 1997.

 

To seek new experiences, I moved to Dayton, Ohio as an employee of Marriott International in1998. It was onward in 2000 to Henry Ford's historic Dearborn Inn where I served as the fine dining restaurant Chef, gaining a prestigious 'Dirona' award in 2004. 

 

In 2005, immediately after Hurricane Katrina, I moved to New Orleans to assist in the rebuilding effort. While working at the New Orleans Marriott I gained the title of Senior Banquet Chef.

 

 I accepted the position of Executive Banquet Chef at the Orlando World Center in 2009. Following that adventure, I joined the Company’s Operations Support and Hotel Openings Team. I had the pleasure of being a part of that group for 4 years where I was the corporate culinary liaison for openings and support for numerous diverse properties including the JW Vancouver, Renaissance Dallas Plano, Ritz Carlton Battery Park New York, Miami Edition South Beach and the Toronto Trump Tower conversion.

 

In December 2017, I accepted the position of Executive Chef at the Le Meridien New Orleans, longing to return to a place, which for me, embodied everything a food, music and cultured city should be.   

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To be closer to family, I moved to Chicago in 2019, working for a boutique catering company, J&L Catering. In 2023 I accepted the position of Executive Chef of the Voco Hotel downtown.

 

In the kitchen, I believe food should be made with purposeful intent, dedication, in an environment where the fostering of team relationships is routine.

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During my upbringing, I am thankful to have been exposed to the original 'farm to table' environment. My parents placed great emphasis on growing our own fresh vegetables and herbs. Beef and poultry was also raised on the farm for commercial sale and family consumption. Baking of bread, pies and cakes were a normal Saturday morning occurrence.

 

I am from the small village of Rathmore in County Kerry, Ireland.