Chef’s Circle – Executive Chef Colin Moody
Asilomar Conference Grounds
Pacific Grove, California
As Executive Chef for Asilomar Conference Grounds, Chef Moody oversees the kitchen operations and a culinary staff of 27 who prepare an average of 1,600 meals per day for Asilomar’s corporate and leisure guests. Prior to his tenure at Asilomar, Moody was the Sous Chef at Haig Point Country Club in Hilton Head Island, South Carolina, where he learned classic Southern and Chef Colin MoodyAtlantic seafood cooking styles. He was also Chef and Co-Manager of the “Coast Cafe” in Big Sur, California, and apprenticed at the prestigious Highlands Inn’s Pacific Edge restaurant. His culinary training includes posts at Chutney’s and Flaherty’s, both in Carmel, as well as The Greenhouse at the Farm in Santa Cruz.
Chef Moody is dedicated to following a progressive, environmentally sensitive approach to his menu development and has reached into the Monterey Bay area to foster relationships with local farmers and purveyors.
Chef Moody and his team often are asked to participate in high profile regional culinary events. Events such as the “Great Taste of Pacific Grove,” “Carmel TomatoFest,” “Savor Monterey Culinary Cook-Off Competition,” and Monterey Bay Aquarium’s “Cooking for Solutions” are a wonderful showcase for Asilomar’s creative culinary talent and environmentally aware practices.
Chef Moody’s talents are widely recognized on the local professional culinary scene. In 2004, he was inducted as a member of the Board of Directors to the Monterey Bay Chapter of the American Culinary Federation. He currently serves as Vice President of the organization and Chairman of the ACF Conservation Committee – Organic and Sustainable Affairs.
Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day. It's guaranteed to chase the winter blues away.Wild Rice Winter Soups: