1. 42 | AUGUST 22–28 | SUNDAYPAPER.COM
FOOD
am able to constantly try new recipes and
ideas on my clients and they enjoy it. I am
blessed to be able to make a living doing
what I love.
What’s your flavor? Culture inspires my
food. I grew up in a military family,
which meant I got to travel the world
as a child. Living in Germany made me
want to learn about their culture and
food. Moving to Texas inspired my love
of spicy food. Hawaii made me appreciate
the abundance of fresh seafood available.
Going to an Indian wedding inspired me
to start experimenting with Indian food,
which is now my favorite.
Why Food Rave? I knew it was for a good
cause. Also, the fact that I would be
working alongside these other wonder-
ful chefs was a big plus. I am just glad to
have the opportunity.
Give us the dish on your dish: I have sort
of a world theme. You will see some com-
binations of food and cultures that will
make you go, “Hmm, I don’t know about
that,” but when you taste them you will
have that “a-ha!” moment.
KEIRA MORITZ
Executive Chef, Pacci Ristorante
and AltoRex Rooftop Lounge
Background: I was in my first college career
at Valdosta State and just wasn’t sure what
I wanted to do. If you’re going to spend the
rest of your life doing something, you better
love it, because it can get awfully un-fun
if you don’t enjoy doing it. I left school to
work on a dude ranch in Wyoming, taking
people on trail rides and waiting tables. One
day the breakfast cook didn’t show up and
they asked me to step in. I was like, “It’s
eggs. I can cook eggs.” I cooked breakfast
for 150 people, and they gave me his job.
When the season ended, I jumped from the
dude ranch to a ski resort, where I worked
in their pizza kitchen and their steakhouse
and decided I should go to culinary school,
so I enrolled at Johnson and Wales.
What’s your flavor? Clean fresh ingredients
with un-muted flavors that stand for them-
selves—approachable and understandable
to anyone.
Why Food Rave? With events, it should be
about having fun. I don’t like events where
it’s like a cattle drive and you leave feeling
like no one knows what restaurant food
they ate and who it was from. It’s important
we make a connection with people. This is
about building relationships and it seemed
like it would be fun.
Give us the dish on your dish: I have some
tricks up my sleeve. All I can say is we
have a big display piece that’s going to be
a talking point.
LANCE GUMMERE
Executive Chef, The Shed at Glenwood
Background: I have a bachelor’s degree from
OSU in hotel and restaurant administra-
tion. After college, I apprenticed for two
years with a Belgian chef who gave me room
and board in exchange for work. It was at
that restaurant that I met Shaun Doty. He
and I worked together from 1993 until
2008. He taught me how to cook. I still
call him for advice. Cindy, the owner of the
Shed, and I worked together at Mumbo
Jumbo. She asked if I wanted to join the
team. It was either that or we were drinking
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PHOTOS/CHRISTINARAINEY/INSTANTFAMEPHOTOGRAPHY
Personal Chef/Caterer Latoya
Starks of Noorish Personal
Chef and Catering Services
Executive Chef Keira
Moritz of Pacci Ris-
torante and AltoRex
Rooftop Lounge
Sunday – Friday | 4 – 7PM
Bar & Patio Onlyhappy
hour
236 Perimeter Center Parkway, NE (at Hammond Drive)
Atlanta | 770.391.9383 | chequersseafood.com
1lb. Lobster at our cost
(limited availability)
New selection of Appetizers
starting at $4.00
.75 Fresh Shucked Oysters,
Sushi & Daily Drink Specials