Here’s the Dish with Executive Chef Jim Moran of the Water Star Grille at The Reeds of Shelter Haven
Q&A
Where did you receive your culinary training?
Restaurant School of Philadelphia.
What is your favorite ingredient to work with, and why?
I love to work with a variety of spices and seasonings. The smallest touch of a fresh spice or herb can completely transform the flavor profiles of a dish.
Why did you decide to become a chef?
As a kid, it always amazed me to watch my mom cook a hot dinner for her six kids every night. The fact that she cooked for a crowd like that seven nights a week was a feat in and of itself, let alone how delicious everything always was. She and my grandmother have always been my inspiration in the kitchen.
If you left Seven Mile Beach to go cook somewhere else, where would you go?
You’d find me on a plane or boat headed straight for the islands. I admire their simple living and approach to cuisine.
Name a chef you admire, and why.
Anthony Bourdain has always been an inspiration for me. I love the way he combined the culture and history of the destinations he visited with the food he ate and shared on his show.
What is your favorite charity to work with, and why?
Cancer is a disease that has impacted nearly everyone in one way or another.
I am a proud supporter of the Susan G. Komen Race for the Cure.
How do you keep up with the food trends in the industry?
I’m an avid reader, both for relaxation and as a resource for professional development. Sous Vide Magazine is a go-to for me when it comes to discovering new tools and techniques and finding recipe inspiration.
Is there a new dish on your menu this year you are most excited about, and why?
If I’m being honest, I’m really excited about the entire menu at Water Star Grille this year, but I have to say – the Scallops Risotto is the best.
What do you like the most about Seven Mile Beach?
How pristine the beaches are. Stone Harbor takes such great care of our beaches and it’s refreshing to see how clean they are even in the peak of the season. While I don’t get to the beach much during the summer, I’m so fortunate to work right on the bay every day, taking in the beautiful views while doing what I love – serving our guests their favorite signature dishes.
What is your favorite Seven Mile memory?
One of my first summers in Stone Harbor, I rotated between every position in the kitchen, learning every station from dishwashing on up. It was one of the best learning experiences of my career!
