Chef Chris Moran grew up in Cambridge, Ontario and became interested in cooking in his early teens influenced by his parents, who were both skilled in the kitchen.

Family vacations every summer gave him the chance to eat at top restaurants and resorts across Canada. During these trips, he was exposed to many local, seasonal and elegant foods, from shark steak and lobster on the beach in Nova Scotia and Newfoundland to the best rib eye steak and sushi in Alberta and British Columbia. From there, he was hooked.

After graduating high school in 1991, Moran plunged into Culinary Management at George Brown College School of Hospitality in Toronto. At George Brown, he was among the group that won the first place award for a two-year final project: opening a hypothetical bistro in Toronto.

After working at a Muskoka resort, and later a Cambridge restaurant and lounge, he gained experience cooking for large numbers and catering private functions. He moved to BC and worked for two years in the kitchen at Horizons on Burnaby Mountain learning a great deal under Chef Deb Connors. He relocated for a time to downtown Toronto and worked at a small edgy bistro, Spiral on Church Street.

Returning to Vancouver in late 1997, Moran was hired at Trafalgars Bistro by Chef Will Willgress just as it opened. Influenced by Chef Willgress’s training and sense of adventure, he learned a great deal about fresh and exotic ingredients. After two years as sous chef, Chef Moran became head chef at Trafalgars where he continues to enjoy introducing new dishes and creating seasonal menus, as well as cooking for private parties, weddings, and winetasting dinners. Vancouver’s vibrant food scene and outdoor recreation keep him busy away from work.