Dining at the
T
his month we join Chef
Moeller as he reflects on
his time in France, the
importance of fresh
seasonal ingredients and
the deep understanding of French
cuisine that he gained working in
some of the finest kitchens and
vineyards of Burgundy.
On his return to the States a
chance meeting with Chef Pierre
Chambrin at a gathering of French
chefs in Washington DC made a
connection that would ultimately
lead him to his career at the White
House itself.
Dining at the White House—From
the President’s Table to Yours
A Reflection on My
French Experience
When I had returned to France, I had
no plan. All I knew was that I was a
chef, and I wanted something more.
To be able to move up from what I call
bistro-level cooking to a Michelintype level was part of the Holy Grail;
it was what I wanted to achieve.
I was lucky to have had this
experience at a time when being a
chef