Mike Moore came to cooking by a less conventional route: a detour from a six-year career in law enforcement with the Raleigh Police Department. Raised on a small family farm in Elm City, North Carolina, Moore had cultivated deep roots, metaphorically and literally, in food and agriculture. Closer to a decade into law enforcement, that passion emerged.
In his challenging, yet exciting, career change, Moore first traveled to San Francisco, where he attended the California Culinary Academy and worked in kitchen under Chef Peter Armellino at the Aqua and Chef Chris Cosentino at Incanto. Moore next made his way to Asheville, North Carolina, to continue work as a line cook and chef. He made a much farther leap in 2009, visiting eastern France to assist longtime friend and mentor Chef Jean Lucielle with the opening of Rouge et Blanc, one of the first French gastropubs in the region.
Returning to Asheville in 2010, Moore helped conceive the Blind Pig Supper Club, a fine-dining fundraising organization, which later held its first dinner in 2011. A collaboration of different chefs in the community, Blind Pig embodies the spirit of Asheville, creating a food scene built on creativity and directed toward the wellness of locals. In February 2013, Moore continued forging his path with the opening of Seven Sows Bourbon and Larder, a restaurant dedicated to Carolina crops and showcasing the American South.