Campbell Moore
Locust | Nashville TN
July 2026
Long before developing an interest in wine, Campbell Moore's first restaurant job was at a taco shop in Nashville, Tennessee. After graduating high school, he moved to New York for college and started working at Black Fox Coffee. The intensity and focus on quality was overwhelming at first, but hospitality soon became a calling.
In 2018, Moore moved back to Nashville to help open a local café before joining the opening team of Lou as a server. While there, Moore started tiptoeing his way into wine, tasting and learning from Sommelier Tony Aquilina. After a short break during the pandemic, Moore returned to Lou and was promoted to beverage director when Aquilina left in 2021. With support from Chef Mailea Weger, Moore built and managed the restaurant's wine program, buying bottles, fostering relationships with importers, and developing his own point of view. In 2022, Moore moved to Paris, France to help Weger open a new restaurant. For the next six months, he immersed himself in the Paris wine scene, forging a strong friendship with Sommelier Fabrice Mansouri while tasting new wines and expanding his palate. When he returned to Nashville, Moore joined the team at Chef Trevor Moran's Locust as a sommelier and server, but left to become a partner at Lou and serve as beverage director once more.
After Lou closed, Moore reconnected with Moran and eventually took over as Locust's beverage director in 2024. Since then, he has reimagined the beverage program with a focus on French and natural-leaning wines, emphasizing approachability and value as well as wines that pair well with Moran's rich, bold flavors. Outside the restaurant, Moore also hosts a pop-up, Bar Campo, where he pairs natural wines and gin martinis with comforting classics like fish and chips and chocolate cake.
