Bruce Moffett

Charlotte, NC | Moffett Restaurant Group

Chef Bruce Moffett’s culinary journey began in Barrington, Rhode Island, long before he knew he wanted to be a chef. He began cooking at a young age, using recipes from his grandmother. Barrington’s influence on his life and his cooking style led him to name his first Charlotte after his hometown. But cooking was not Bruce’s first career.  It wasn’t until after earning a Political Science degree from the University of Rhode Island and briefly working the political circuit in D.C., that Bruce decided his true passion lied in the culinary arts industry. He was then formally trained at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from CIA with honors, Bruce gained restaurant experience in both Atlanta and Boston. Most notably, he worked in the kitchen at two of Boston’s most prestigious restaurants, L’Espalier and Metropolis Cafe. In 2000, Bruce moved to Charlotte to be closer to family, where he opened Barrington’s Restaurant.  He has been the Executive Chef there ever since and was recognized as a James Beard Foundation Best Chef Southeast Nominee in 2009.

Also in 2009, Chef Moffett opened his second restaurant, Good Food on Montford, a James Beard Foundation semi-finalist for Best New Restaurant. In 2013, Bruce expanded his culinary reign in Charlotte by opening Stagioni, a rustic Italian restaurant in an historic Tuscan-style villa.

Even after more than 15 years in Charlotte, Chef Moffett’s past in the Northeast is still a major influence on his cuisine. him. In 2017, he signed a deal with UNC Press to work on his first cookbook, “South by North,” with a collection of recipes that blend his Rhode Island roots and life in the South. Through his work on the cookbook, Chef Moffett developed his fourth restaurant concept, NC Red, which will serve traditional Southern fare and Northeastern seafood specialties. NC Red is scheduled to open in late 2018 in Charlotte’s Plaza Midwood neighborhood, and “South by North” is due to be released in 2019.