Chef Lamar Moore was born and raised in Chicago, IL and began showing his love for culinary arts as early as age 8. In his formative years, Chef Lamar learned the importance of cooking with love, taking care of people, and giving back to those less fortunate while spending the summers and cooking alongside his grandmother in Tupelo Mississippi. Today, he maintains a progressive culinary career with more than 15 years of experience working in sports stadiums, restaurants and hotels. As Head chef of the all new Bugsy & Meyers steak house in the Flamingo Hotel Moore adds a soulful flair to bar food classics including original flavors and heirloom recipes specifically from the South’s “All American City.” As a qualified Professional Chef, he holds a degree in Culinary Arts from Le Cordon Bleu in Chicago. He has traveled the world to Europe, Greece, and throughout the United States extending his knowledge and expertise of international cuisine — ranging from Latin American to Peruvian as well as American and French fine dining. As a proud member of the American Culinary Federation, Chef Lamar has leveraged the platform to mentor aspiring chefs and serve as the keynote Speaker at the National Restaurant Association Show. He is also a chef mentor and leader for ProStart, a two-year educational program for teens through the National Restaurant Association, where he shares his culinary experience with local Chicago Public School students by conducting demonstrations and workshops. Previously, Chef Lamar has worked at Smoke Daddy and Currency Exchange Cafe., Tanta Peruvian Cuisine, Restaurant,Hotel Sax. He’s has also been featured in media outlets including Zagat News Weekly, Chicago Reader, PlateOnline.com, and the Chicago Tribune and was also featured on a national Bravo TV show program “Welcome To Waverly, and Food Network’s “Chopped”, and Vegas Chef Prizefight.
