Chef Alyssa’s Kitchen adds a new Chef de Cuisine

Chef Alyssa's Kitchen
Alyssa of Chef Alyssa's Kitchen

 Chef Alyssa’s Kitchen of Charlotte, NC proudly welcomed Chef Jonathan Moore as their new Chef de Cuisine. Jonathan is joining the Chef Alyssa’s Kitchen team to continue the brand’s reputation of flavorful and healthful meals. Jonathan will be leading the new corporate lunch catering and carryout dinner meals for the family that will be produced in the company’s new kitchen in Lower South End.

This food to-go business, along with Saturday morning brunch, will be part of the newly minted “Chef Alyssa’s Table”.

Chef Alyssa's Kitchen
Chef Alyssa’s Kitchen newest member

Jonathan, a Charlotte native, began his restaurant career in high school at Mr. K’s. Taking positions of increasing responsibility at 5 Church and Nan & Byron’s, he eventually rose to Sous Chef at Passion 8. For the past two plus years, Jonathan was the Executive Chef of Sea Level, ranked a Top 15 restaurant in Charlotte.

“I am extremely excited to be joining the team and working for Chef Alyssa and Andrew. I look forward to helping to increase the accessibility to delicious and well-sourced food in Charlotte with their new concept Chef Alyssa’s Table,” said Moore.

“Jonathan shares our passion for local, sustainable food to be made with exceptional flavor,” said Alyssa Wilen, owner and Executive Chef of Chef Alyssa’s Kitchen.  “Our Chef Alyssa’s Table meals can be for pick up or delivery, and are perfect for office lunch catering and family dinner meals. We’ll be sourcing from our same local farmers. The menu is Modern Southern and you can expect a wide range of Mediterranean, Moroccan and Thai influences.”

“Adding someone as talented and hard-working as Jonathan is a tremendous fit for Chef Alyssa’s Table,“ said owner and President Andrew Wilen. “These menus are filled with flavorful items made from wholesome ingredients. It’s convenient, easy and unique and it will elevate what you present on your table for your office meeting, event or family,” added Andrew Wilen.