Hailing from coastal California, chef Elvis Moralez has an extensive background in new American cuisine. With guidance from his mentors and lots of hard work, he’s developed his own culinary style – imaginative takes on classic dishes that offer his guests the dining experience of a lifetime.
After graduating from the Art Institute of California with an associate’s degree, Moralez was offered a position as a line cook for Burlap Restaurant in San Diego where the executive chef helped him confirm the hospitality industry was the right career path. He was soon asked to join the team at Herringbone as sous chef, so he packed his bags and made his way to West Hollywood. Working alongside chef Anthony Sinsay, Moralez cultivated his culinary approach and learned to “understand where the product comes from and the process it takes to get the product from our vendors to our guests.”
Moralez then decided to join Sage Restaurant Group’s Urban Farmer in Cleveland as a Sous Chef, where he was able to hone his skill set in the back of the house and develop his leadership. About a year later, he moved back to Philadelphia as Chef de Cuisine at Urban Farmer at The Logan Hotel, one of SRG’s busiest properties.
In July of 2019, Moralez and his family made their way to the Northeast. They now live happily in Boston, where he is the Executive Chef at Mooo…. at XV Beacon Hotel