Chef Moro

I always loved to cook. As soon as I could, I started a 5-year apprenticeship with Chef Heinz Hautle at the Hotel Hershey. The work was challenging and I had to put in very long hours. 

To pass the time, I would imagine someday owning my own restaurant. I envisioned a small and intimate space that would enable me to cook with quality products, come out of the kitchen and get to know my guests. 

I worked my way through some of the most beautiful places in the country, including California's Napa Valley and the Oregon wine country. Over 10 years, I felt ready to take on the role as Executive Chef at a new spa and resort nearby. I was immediately drawn to the spectacular scenery of the Finger Lakes region. 

I remember sitting by the lake sipping coffee when my thoughts of opening my own restaurant were rekindled. I knew I found the perfect location to put down roots. I met my future wife, Elizabeth while opening the resort and we decided to make Skaneateles our home and we are raising our four young boys there. 

Together, we are excited to run our own restaurants, Moro's Table and Moro's Kitchen, and hope to create a place where people feel welcomed and can enjoy a good glass of wine, great food and friendly conversation.