Call us directly: 540-987-3388
12567 Lee Highway, Virginia View on Map

Chef John Moss

JohnMoss_80
My love of food was inspired by my Sicilian grandmother. Her dishes were magical creations of simple flavors. As a small child I began to help in her kitchen and I can still remember the smell of garlic and onions cooking in olive oil. She used a minimum of ingredients, but they had to be the best and freshest available.

As I grew older I would often cook for family and friends. The awareness that food could be the essence of social interaction and shared enjoyment sparked my desire to work in the culinary field.

I attended Newbury College School of Culinary Arts and graduated at the top of my class. I was trained in French Classical and American Regional styles. As I hoped to one day run a kitchen, I expanded my knowledge by studying Small Business Administration at York College.

 

I’ve worked in the kitchens of hotels, resorts, country clubs and many individual restaurants. One opportunity proved especially providential. I was the Executive Chef at Jordan Hollow Farm Inn in Stanley, Virginia. There, I was able to use my skills creatively, and as a bonus, I met my wife, Maureen. We have chosen to settle in the Page Valley because of the extraordinary beauty of the mountains and countryside.

…. a rustic blend of International cuisines that use unique components procured locally, when possible.


One of the great experiences in my career was being a chef in Bocas Del Toro, Panama. There I entered a different world. Natives would paddle up to my doorstep selling freshly caught fish and lobster.

I visited open air markets daily to buy fresh produce for the restaurant. I discovered many varieties of fruits and vegetables that were new to me. Guanabana, nanci, mame, yuca and platanos were common cooking ingredients in this part of the world.
 
Exposure to the international flavors and techniques of preparing food in Panama enhanced the style and tastes of my Grandmother’s cooking. My own culinary style evolved from both of these powerful influences. I would describe my style as a rustic blend of International cuisines that use unique components procured locally, when possible.
 
I feel very fortunate to be the Executive Chef at the Blue Rock Inn. I’m given creative freedom, work with a talented and dedicated staff, and have the honor to serve knowledgeable and appreciative guests.
 
I look forward to seeing you soon.
John Damian Moss