San Diego native, Chef Moira has been cooking her whole life and has turned it into an illustrious career. She has worked at the well known George’s at the Cove, Juniper & Ivy, Tidal Restaurant, Trust Restaurant, Waterbar, and more before landing as the Executive Chef at the Nolita Hall restaurant group. Chef Moira uses local Southern California ingredients, highlighting San Diego specifically by selecting regional meat and seafood to use on her menu. Sustainability is very important to Chef Moira— she emphasizes a zero-waste approach and focuses on using repurposing ingredients into various dishes.