As the owner of Chef Services and Events, a catering company based in Miami, Executive Chef Pierre Moise sees to it that every palate that his food brushes against, gets—as he puts it—rocked. The Le Cordon Bleu Culinary Arts School graduate has had plenty of experience in that arena, working as a chef in the most luxurious eateries on the hot South Beach scene, including the Delano, Avalon, Betsy Hotel. He’s had mentors and colleagues of the most stellar caliber: Claude Trois Gros, Chef Bruno Egea, Chef Wolfgang Ban, and Chef Joseph Maynard.
Were you ever made fun of growing up, because you were a guy cooking?
Not once, the respect has always been given, because my culinary flavors rocks palates.
Chef Pierre, When did you realize that you were a great cook?
As a child, I was truly driven by nature and enjoyed exploring new flavors, countries, people, and food—which I think is an important element that brings together a lot of happiness.
Were you ever made fun of growing up, because you were a guy cooking?
Not once, the respect has always been given, because my culinary flavors rocks palates.
You’re a native New Yorker, born in the BK. But at one point early in your life, you were sent to Haiti. How was that?
I was born and raised in Queens, New York and living in Haiti was the most experimental, imperative, educational, informational, emotional, captivating, and loving moments in my life.
Do you recall the first meal you ever concocted?
Yes, as a teenager in Jacmel, I recall a restaurant with a backyard style in the downtown in the city center. I order fast food which is cooked in the a makeshift kitchen on the side of the roads, known as “chien jambe” which consisted of coconut rice with sweet fresh pigeon peas and a lot of meat and choukoute—a type of slaw. Also, when I was in the Netherlands, [in] Amsterdam vacationing, I entered a eatery for lunch. It was during the winter and I remember a savory hot tomato bisque soup savory, which was very warm, with little cream. I grabbed my bowl and searched for a table only to find family-style benches, where everyone sat together in harmony enjoying the food in a loving atmosphere.
Tell us about your catering company.
Chef Services & Events caters to customers’ creative needs. From private events, weddings, banquets, corporate events, luncheons, I am providing a high-end results to every client’s event. At Chef Services and Events our motto is: “Food is my instrument your palate is my audience. Priceless.”
Starting out as a young chef, how did you market your services?
I put in very long work hours and stay determined and focus on my goals and dreams.
What’s the worst meal you have ever had?
My older sister Dominique prepared an overly peppered—fresh black ground peppercorn—oriental flavored ramen soup. Sorry, no bueno.
Can you tell us about the best you have had?
In my opinion, the best does not exist; it is about the experience that’s a part of every meal. This is key!
You are a graduate of Le Cordon Bleu, the famed cooking school. You knew how to cook way before you entered the doors of that school. But what did attending the school do for your craft?
Mise en place, most importantly, with a properly executed plan—anything is possible in the kitchen.
Do you have to be in a particular mood to cook?
My food express my mood, when I am in the kitchen it represents a symphony. I am both the curator and the critic. The sensitivity of food and character allows me to work insanely happy.
What advice would you like to give to cooks starting their careers?
Actual cooking is only five percent of production; the other ninety-five percent is invested in cleaning, caring, and calculating. Invest the time and dedication in developing your professional craft. Never give up, never stop trying, and stay true to your roots.
What would you say has been the greatest moment of your cooking career…to the point where you reenact it over and over in your mind?
One of the greatest moments of my career is my participation in the Oktober Beer Fest. My arm was in a sling and I was determined to ensure the event was a success and managed—as Executive Sous Chef—to serve over 5,000 guests as, alongside Wolfgang Ban in Miami.
