Renato Moiso

After completing my education in Italy, I began my culinary journey by working in various restaurants in Italy, focusing on front-of-house roles and continuously refining my customer service skills. I then moved to Europe, where I worked in respected establishments like The Connaught Hotel in London and the Bayerischer Hof in Munich, always in front-of-house positions. These experiences broadened my understanding of hospitality and customer service. Later, in the United States, I worked for Disney in the front of the house, further expanding my expertise. Eventually, I settled in Santa Barbara, where I founded a food distribution business and later opened a restaurant. After 21 successful years, I sold the restaurant and now look forward to deepening my culinary knowledge at Le Cordon Bleu in Paris, a prestigious culinary school known for its excellence.