Ryan Moore

The Path

Technique, repetition, and discipline were set early through training at L'Académie de Cuisine, and those habits show up in the work Ryan Moore does now. By 2018, the kitchen at Sababa had become his brief, putting him in a role where pace, adjustment, and consistency all matter. Today, Ryan is chef of Sababa (since 2018) and Head Chef of The Grove, working across both with a focus on building flavor cleanly and keeping the line tight.

The Work Today

At the Washington, DC restaurant, the cooking is built on texture and directness. Dishes tend to land in layers: char or crunch first, then spice, acid, and depth behind it. One signature, *Not for the faint of heart*, is a clear example—flame-grilled hot peppers with harissa and zhug, a plate that leans on heat, perfume, and persistence. It is a straightforward use of fire and condiments, with nothing trying to soften the point. The Choban Salad Crudo works through contrast rather than force. Ahi tuna is set with cucumber, chile, tomato, onion, lemon, and olive oil, bringing together cool flesh, crisp bite, acidity, and measured heat. The structure is restrained, and that restraint is the point: each component is there to sharpen the next. Kushari pushes in the other direction, toward abundance without losing structure. Chickpea, rice, lentil, pasta, fried onion, and spicy tomato sauce are brought together in one dish that reads earthy and lively at the same time. The elements stay distinct while still landing as a whole, which is where the craft sits. That preference for change is part of the menu’s operating logic. As Ryan Moore puts it, “I can’t see myself keeping one dish on constantly, I get bored very easily so it’s good to keep evolving new dishes.” The result is a kitchen that keeps moving while still paying attention to balance, seasoning, and clarity.

Signature

Ryan's signature dishes include Not for the faint of heart, Choban Salad Crudo, Roasted Halumi, Kushari, and Schmaltz-Braised Lamb Shank.

In Their Words “I can’t see myself keeping one dish on constantly, I get bored very easily so it’s good to keep evolving new dishes.” “It’s amazing what some salt can do or how some acidity can lift a dish so much.”

Acclaim

Ryan's honors include Michelin star.