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.
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.
$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.