Born in New York, Moretti cumulates over 15 years of culinary experience. He has a special interest in implementing new technological modalities to the kitchen and sharing his knowledge and practical expertise through training programs and high-quality cookbooks. Between 2003 and 2004, Moretti had the opportunity to conduct traineeships in such renowned addresses as Georges Blanc in France (3 stars Michelin), Fairmont The Queen Elizabeth and Le Toqué restaurant. Quickly, he worked his way up through some prestigious establishments, notably with Chef Modat at L'utopie restaurant where he learned to master various modern cooking techniques. He deepened his knowledge of the culinary culture associated with the various wine regions during his three years at restaurant Le Moine Échanson and became chef of the restaurants at Loews Le Concorde Hotel before perfecting avant-garde cuisine techniques at La Tanière restaurant from 2012 to 2013. Four the last four years, he has been leading his team towards offering a new and audacious culinary experience in the form of revolutionary cookbooks. Chef Moretti holds a vocational school diploma in institutional cooking as well as an attestation of vocational specialization (ASP) in savory cuisine. He crafts analyzes and implements a wide range of restaurant models daily - from menu design and recipe development. He travels extensively to support national and international clients. In his spare time, you will find him spending time with his family or hiking in the mountains.