A native of the Old North State, Chef Mike Moore grew up in the small tobacco farming community of Wilson in Eastern, North Carolina. Moore's upbringing in North Carolina's heart of barbecue country and it's long history of a food culture created naturally from sustenance farming influenced his interests as an adult in culinary art and food history. Classically trained at the French Le Cordon Bleu in San Francisco, California, Moore travelled and cooked in the bay area for reputable restaurants before his journey landed him in the Southern Appalachian mountains of Asheville, NC in 2005. Chef Moore created a following and influenced the food scene of that city with his creation of The Blind Pig Supper Club which features chefs and artisans boldly challenging the restraints of cuisine through conceptualized dinners which raise funds for several non-profit organizations and feeds hundreds of bold 'foodie' followers. In 2012, Moore and a group of notable Asheville chefs assisted Justin Werner in the filming of his debut Food Network series appropriately titled: 'Rebel Eats', which included beer making with Allan Benton's Tennessee Bacon and hosting an underground dinner which fed 135 guests a menu with a modern approach to truck stop and pit barbecue food. In 2013, Chef Moore and partners opened Seven Sows Bourbon & Larder, a casual fine dining and bourbon bar concept in Asheville, NC which pays homage to the roots of Southern American cuisine with a focus on Southern Appalachian ingredients and pushes the envelope of innovation with both a renaissance and modernistic approach to the menu. Chef Moore divides his time as Executive Director of The Blind Pig Supper Club and Executive Chef of Seven Sows Bourbon & Larder, and lives in Western North Carolina with his beautiful wife Darlene and his two year old 'baseball throwing and monster truck loving' son Jack Liam.