Lead Chef-Instructor

Eating is all part of a day’s work for chefs, but for Jeffrey Moon, it is a calling. Instead of finding his passion for cooking in the kitchen, he first realized he wanted to be a chef at the table. “I was 16, eating at Lespinasse.” A 1999 graduate of ICC, he worked at TAO, Todai’s Japanese Seafood and most recently as Executive Chef at Kinjo Japanese Fusion in Brooklyn. In 2014, he returned to ICC “to make a difference in young chefs’ lives.” Inspired by the “excellence” of ICC, his recipe for culinary success is elegantly simple: practice makes perfect, be diligent, study and practice. His philosophy for life is even simpler, “I live to eat. I love eating.” He joined the International Culinary Center in 2014.