James “Mac” Moran is a New York Times Critics Pick Chef and an experienced Culinary Director with a strong background in the food and beverage industry. They served as Chef De Cuisine and Corporate Trainer at Todd English Enterprises from 2001 to 2012, and worked as Chef/Managing Partner at Rusty Mackerel from 2012 to 2014. From 2014 to 2019, they were the Corporate Executive Chef at Benchmarc Restaurants by Marc Murphy. Currently, they hold the position of Executive Sous Chef II in R&D and Culinary Engineering at Wonder, having worked briefly as the East Coast Culinary Director at Matthew Kenney Cuisine in 2019. Moran is a graduate of the Institute of Culinary Education, demonstrating strong skills in catering, budgeting, and food preparation.
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