Chef
Russ Moore
- Discipline
- Chef
- Based in
- Charleston, South Carolina, United States
i. Biography
From there, the line runs through Chez Panisse, then to Camino in Oakland, and now to Slightly North of Broad Restaurant in Charleston, where his work is ingredient-driven and regionally grounded. It is a career that reads like a careful progression rather than a leap: each kitchen deepening the same instincts, each stop sharpening an attention to season, place, and the quiet authority of what is freshest.
Coming Up
Russ Moore trained at Johnson & Wales University before stepping into the kitchens that shaped his early career. That formal foundation gave him a way into professional cooking, but it was the rooms that followed that seem to have defined the texture of his path: disciplined, ingredient-conscious, and guided by a close relationship to the produce itself. He went on to work as chef and produce buyer at Chez Panisse and as co-founder and chef at Camino in Oakland, roles that place him squarely in kitchens where sourcing and cooking are bound together, and where the menu begins long before the first plate leaves the pass. Today, Russ Moore is Executive Chef of Slightly North of Broad Restaurant, bringing that distinctly seasoned path to his current role. The arc of his career suggests a chef who has learned to move with the grain of a place, carrying forward habits formed in earlier kitchens while allowing each new setting to shape the work in its own way.
Where They Are Now
Moore serves as Executive Chef at Slightly North of Broad Restaurant in Charleston, United States. His current kitchen is described through a clear practice: the menu changes daily. That single detail reveals a great deal about the cadence of the place. There is no sense of stasis here, no menu locked into permanence for the comfort of routine; instead, the cooking is responsive, tuned to what arrives, what is ready, and what the day permits. That daily rhythm gives his cooking its structure. An ingredient-driven and regionally grounded approach depends on what comes in, what is ready, and what belongs to the place around the restaurant. At Slightly North of Broad, the work is not framed as a fixed set of signatures; it is a changing menu, led by the day’s materials and the region that supplies them. The result is a style of cooking that feels attentive rather than imposed, built from observation and timing as much as from technique. Each step keeps the same thread in view — ingredients first, region close, menu alive to change. In Moore’s hands, that thread becomes the story itself: a kitchen shaped by the immediate, by the local, and by the ongoing conversation between chef and place.
Profile updated July 2026
FAQ
Asked of Russ
What is Russ Moore's current role?
As of 2026, Russ Moore is Executive Chef.
Where did Russ Moore train or study?
Russ Moore trained at Johnson & Wales University.
What is Russ Moore known for?
Ingredient-driven and regionally grounded.
