Hugo Moran

The Path

Formal training and line work sit side by side in Moran’s background. Le Cordon Bleu (2007) and Florida International University (2009) formed the academic base before service work at Talavera (2008–2009) put those lessons under pressure. Earlier still, Abokado (2007–2010) gave him time in a Sous Chef role, where leadership and execution had to happen at the same speed. The international work expanded the same discipline into a different setting. Moran later served as Sous Chef at Zuma Istanbul (2014–2015), adding another exacting kitchen to a career already built around service standards. Taken together, the posts show accumulation rather than detour: each one adds another layer of timing, control, and kitchen management. Today, Moran holds several roles that reflect that progression: he is Sous Chef of ZUMA Restaurants (since 2010), Sous Chef of Siegelman Investments (since 2015), and Executive Chef of Sexy Fish Miami. The spread of those titles shows a career built through sustained responsibility, with each kitchen carrying a distinct part of the work.

The Work Today

At Sexy Fish Miami, Moran’s current role is Executive Chef, with the cooking described as Asian and Japanese, seafood-forward, bold in flavour, and clean-lined in finish. That points to a style built on control: the plate has to stay clear and composed while still landing with force. It is the kind of cooking that depends on restraint as much as intensity. Seasonality is treated as an operational decision, not a decorative one. Moran describes it as a team process: “We usually gather a meeting with our chefs and speak about the upcoming season and how best to celebrate seasonal ingredients.” The method is straightforward—plan, align, execute—and it keeps the menu tied to what is available.

In Their Words “I’m most proud of our whole baby chicken with chickpeas and yuzu, it’s one of our signature dishes and a firm favourite with our guests.” “We usually gather a meeting with our chefs and speak about the upcoming season and how best to celebrate seasonal ingredients.”

Acclaim

Recognition here attaches to a dish, which is often the clearest form of proof in a service kitchen. The whole baby chicken with chickpeas and yuzu is named as one of the restaurant’s signature dishes and a firm favourite with guests.