Chef Diego Moya

Growing up in small family-run restaurants, Diego Moya developed a love for cooking at a young age.  After a stint in some of the most revered vegetable-driven restaurants in France, he has spent time cooking in Peru, Chile and most recently in New York City. His time at Casa Mono, a Michelin-starred Spanish restaurant near New York’s Union Square, intensified his passion for working with local farms, ranches and fisheries.

“I’ve always had a fascination with vegetables,” says Diego, who worked in Paris under Chef Alain Passard, owner of three-star restaurant L’Arpège. “In my ideal world, I would not have any protein or any meat on the menu,” he adds.

Diego opened Manhattan-based Hemlock — a seasonal, farm-driven restaurant that focused on the inherent deliciousness of each vegetable — as an extension of his own home, with an open kitchen for all to drink, eat and enjoy each other’s company.

Hemlock, which closed last summer, was small and intimate — 38 seats. The space was brightened by mirrored ceilings and a wall of windows looking out to Rivington Street; casual tabletops juxtaposed all of the wood detailing in the room. The cozy design elements allowed the spotlight to remain on Diego’s dishes — and, more specifically, the vegetables. At Hemlock, the idea was to keep the focus of each dish on a particular vegetable. Diego describes his process as trying to figure out the best use of an ingredient at a particular moment, and alter the approach to reflect the changing of an ingredient day-to-day, season-to-season. “It’s almost like a study of each ingredient on each plate,” he adds.

Chef Moya has since taken that approach and expanded upon it at the world-renowned wine bar, Racine’s, in NYC, where his food is paired with wines selected by legendary sommelier Pascaline Lepeltier, creating a sensational fusion of food and wine.

Among all of the vegetables seasonally available, how does he decide which to work with?

“Ingredients kind of scream out when they’re ready,” he says.

Lawrence “L.J.” Sconzo

LJ spent his formative years in Queensbury, NY. His family always emphasized the importance of quality time at the table, and he was raised with an appreciation for all things delicious. After his graduation from the Queensbury HS class of 2008, LJ studied Philosophy at Dartmouth College, graduating in 2012.

He began as a server at Seamus Mullen’s Spanish restaurant, Tertulia, where he realized a passion for delicious food, beverage and hospitality in a professional setting. He helped the team open two restaurants in three years before seeking a challenge in the world of fine dining. In July 2015, LJ joined Eleven Madison Park. During his tenure, EMP earned numerous accolades including the JBF Award for Outstanding Service (2016) and the #1 spot in The World’s 50 Best Restaurants (2017). Behind the bar he studied service, cocktails and wine – earning Level 2 Certification in the Court of Master Sommeliers in 2018.

This January, LJ joined the The NoMad as a Bar Manager, where he is proud to work with an incredibly talented group of Hospitality professionals. He is excited to return home for this first ever Rascal + Thorn event in Glens Falls.

A Cuisine Driven By Product & Creativity

One of the most exciting and talented young chefs in NYC, Chef Moya is a fanatic about great product and a marvel at making the familiar uniquely and creatively delicious. Having been featured at last year’s Fire Feast 2.0 for The Pitney Meadows Community Farm, Chef Moya is excited to explore in greater depth the amazing local product that we sometimes get to take for granted. Included is the spectacular grass-fed Angus beef of Mack Brook Farm, the vibrant vegetables of Pleasant Valley Farm and the marvelous mushrooms of Mariahville Mushroom Men, among others.

We will offer a set of paired cocktails from LJ Sconzo that will highlight Chef Moya’s dishes. In addition to a full pairing, cocktails, non-alcoholic beverages and wine will be available a la carte.


There will be two seatings at this dinner on Sunday, September 1st. 4:00pm & 8:00pm

Location: Farmacy, 22 Ridge Street, Glens Falls, NY 12801

  • Welcome Apertif
  • Passed Canapes
  • Multi-Course Dinner
  • Optional Wine Pairing

$100 per person for table seating

$110 per person for bar seating

4:00pm & 8:00pm seatings

Optional $40 Cocktail/Wine Pairing. Wines and cocktails will also be offered A La Carte.

To make a reservation for the Dinner, please click the button below to use our Tock Reservation system.

Have a question?

    Our guest chef dinner with @airick72 @willtwyatt and @lempka_gram coming up to open the Saranac Lake Winter Carnival at the beautiful @hotelsaranac is still 2 weeks away and we have already sold out both Saturday seatings! There are only a few seats still available for the Friday night seating! 

To whet your whistle even more, we are proud to say that the cocktail pairings will feature the portfolio of Chatham Imports including @michterswhiskey @sietemisterios Mezcal @farmersgin and more!

#randtguestchefseries #saranaclake #saranaclakewintercarnival
    A great event comes down to details, both large and small. We are proud to feature these beautiful cocktail napkins done for us by @mydrap_northamerica to be used for our upcoming R+T dinners with Eric Anderson, Will Wyatt and Alex Lempka to open Saranac Lake winter Carnival at the beautiful Hotel Saranac on the 3rd and 4th of February.  Tickets are sold out for the 8pm Saturday seating, but we still have a few left for the Friday night and 5PM Saturday seatings. See our profile for more information.

#randtguestchefseries #wintercarnival #details  #smalldetailsbigdifference #saranaclake @hotelsaranac @airick72 @lempka_gram @willtwyatt @misterparadisenyc @hamletandghost @barndivahealdsburg
    The holidays are upon us and it’s too late for shipping, but if you hurry, you can still purchase tickets for the grand return of the Rascal + Thorn Guest Chef Series, our first since the pandemic started. Featuring Michelin-starred chef Erik Anderson ( @airick72 ) currently at the 1Michelin star Barndiva in beautiful Healdsburg, CA in the heart of Sonoma wine country and NYC barman extraordinaire, Will Wyatt ( @willtwyatt ) of Mr. Paradise et al., these will take place at the impressively refurbished Hotel Saranac in Saranac Lake, NY to kick off the famously festive Saranac Lake Winter Carnival.

The second Saturday seating is nearly sold out and the other two seatings aren’t far behind. We have a limited number of discounted guest rooms available with purchase @hotelsaranac  so you can make a special pre-valentine’s weekend in the heart of the Adirondacks!

The evening will open with canapés from Chef Alex Lempka ( @lempka_gram ) of Hamlet & Ghost in Saratoga Springs and a welcome beverage, followed by a 5 course dinner with a choice of alcohol-containing and alcohol free pairings. 

The photo was taken 10 years ago at the legendary The Catbird Seat in Nashville, TN, where Chef Anderson was the opening chef along with Chef Josh Habiger.

Follow the profile link to the Rascal + Thorn website for more information and a link to Tock for tickets.