|Chef de Cuisine: Claude Moreau
While Moreau comes to Cooper’s Mill Restaurant from the Andaz 5th Avenue in New York City, he is no stranger to the Westchester community. Chef Moreau has strong roots in the area, having worked as Executive Chef at Bistro Z in Tarrytown; chef and owner of the highly touted Restaurant Chez Claude in Hartsdale; and Executive Chef of Restaurant Le Chateau in South Salem, where he received an “Excellent” rating by The New York TimesChef Moreau’s beginnings in the culinary arts date back to an early age in Normandy, France, when he would help his father — a butcher and charcutier — make pate and butcher meat. By 14, he decided he wanted to be a chef and got his first restaurant job doing what most apprentices do: cleaning fish; peeling potatoes, onions and carrots; and washing pots. He went to the French Culinary School in Rouen and honed his art at restaurants in Normandy and later in Paris. Chef Moreau specialized in cooking fish and seafood in the beginning due to his location on the French coast, and later expanded his repertoire to include meat and other proteins.These days at Cooper’s Mill Restaurant, Chef Moreau hasn’t strayed far from his culinary heritage. He procures whole chickens and racks of lamb and breaks everything down at the restaurant — as he learned while working with his father. Additionally most everything the restaurant serves – including the mango chutney — is made in house.
The Cooper’s Mill menu is currently evolving under his deft hand, to reflect his style of contemporary French cuisine. While not ultra modern, Chef Moreau loves to take a French classic and modernize it and diners at the Westchester Marriott are most certainly in for a culinary treat.
|Westchester Marriott Director of Food & Beverage:
A Hudson Valley native and graduate of the Culinary Institute of America, Tom has combined his knowledge and interest in locally sourced foods with his vision for the perfect venue in which they can be showcased to create Cooper’s Mill.Tom has held a variety of management and chef positions including director of restaurant operations and executive chef at the Park Ridge Marriott in New Jersey and executive chef at the Trumbull Marriott in Connecticut.
“The Hudson Valley is such an incredible source of produce, meats, dairy and other artisanal products. I’m excited that Cooper’s Mill will be able to showcase the best of the Valley and look forward to working with Chef Claude, to create dishes highlighting these delicious products.”