Chef Joshua Moore started his career in the food and beverage industry at 17-years-old working for Golden Corral with his mother. After proving his abilities to the kitchen managers, he worked his way through various positions in the kitchen including cook and butcher, learning how to use various cooking methods such as the wok and grilling. As Chef Josh showed his dependability, he also worked serving tables and as a bartender, learning the full scope of a franchise restaurant. When he moved to another restaurant, Cheddars in Beaumont, Texas, he started to learn the catering side of the business with WOW Food Concepts.

Chef Josh began moving to leadership roles when he shifted to working at McDonald’s as a manager. Again, focusing on what skills he could learn and expanding his knowledge of the food industry, Chef Josh says working for a retired-Marine manager is what really set his skills apart. He learned to show up willing to work and show that he could be depended upon. Working the 5 a.m. shift, Chef Josh learned to work every day as if corporate was there to visit at the restaurant, every customer mattered. He was promoted to shift lead within three months and then quickly to general manager. While at McDonald’s, Chef Josh became area supervisor over eight restaurants and learned the importance of consistency.

After working at McDonald’s for a period of time, Chef Josh moved to the Holiday Inn & Suites to learn the skill of cooking for events with hundreds of attendees. He received his chef credentials and learned how to plan meals for such large groups while being financially successful. In 2018, he moved over to Lamar University’s food and beverage provider, Chartwell’s, working under Chef Matt Lawson.

Chartwell’s offered a vast array of skill development including:

• learning how to project costs and food needs for thousands of students, faculty, and staff,

• managing various franchise restaurants on one property,

• managing concessions for athletic events,

• and managing his largest team with over 175 employees.

During the COVID-Pandemic, Chef Josh, along with a number of other team members, were furloughed. He decided to take a chance and move to Austin, Texas, to experience the robust food scene in a large city. Another learning opportunity presented itself when Chef Josh became the Executive Chef at Tiny Boxwoods and elevated his abilities in fine dining and wine pairing options. While in Austin, Chef Josh also had the opportunity to start consulting. Blue Lacy asked him to assist with the opening of the restaurant and a new career path began.

Upon moving back to Beaumont, Texas, Chef Josh focused in on his own business, Crave Moore, offering catering for various sized events and consulting on restaurant start-ups and new concepts throughout Southeast Texas and Southwest Louisiana.