About
A rising star chef and impassioned advocate for Black voices in hospitality, Chef Kelston Moore steeps heart and soul into every dish he creates. Born and raised in Barbados, Moore traces his culinary roots back to his father whose barbeque was a local legend around the island. Determined to carve out his own niche, Kelston’s path led him to the United States Navy where he spent his active-duty years cooking for thousands of soldiers on an aircraft carrier—an experience he considers one of the highlights of his life. His post-Navy apprenticeship under Chef Geoff Cole of Admirals Experience Inc. gave him an opportunity to see different corners of the world, traveling and providing meal services to the troops while developing a deeper appreciation for diverse cultures and cuisines.
After his military service, Kelston faced intense personal hardships, battling depression and post-traumatic stress. Surviving this dark period, he found a renewed sense of purpose, and now uses his platform to raise awareness and support for fellow veterans navigating similar struggles.
In 2018, Kelston founded his business, dubbing himself “The Date Night Chef” and offering highly-curated dining experiences throughout San Antonio where he resided at the time. Eventually relocating his private chef services to San Diego in 2020, Moore went on to co-found Bad Boyz of Culinary, a nonprofit that aims to highlight African American culinary talent and provide support through mentorship, events, scholarships, and programs. Having established himself as a prominent figure in SoCal’s culinary scene, Moore was named runner-up ‘Best Chef’ by San Diego Magazine in 2023; from there, his star continued to rise with an appearance on Food Network’s “Chopped” and a prestigious tenure as Sous Chef at The St. Regis Deer Valley Resort in Park City, Utah. Now, back in San Diego and leading the charge as Chef de Cuisine at Haven Farm + Table, Moore’s talent and creative flair finds its most authentic expression yet. Nestled within the bucolic landscape of Fox Point Farms, Moore collaborates intimately with the farm team, crafting hyper-fresh dishes that reflect an ethos of sustainability and intentionality. Often drawing from his Caribbean heritage, Moore infuses vibrant island flavors and indigenous cooking techniques throughout Haven’s culinary program, creating a dining experience that is both deeply local and globally inspired.
