1 Ricky Moore
Owner of Saltbox Seafood Joint in Durham, North Carolina, and a Culinary Institute of America graduate, Moore was also an army cook, an Iron Chef competitor, and a 2020 James Beard Foundation semifinalist for Best Chef in the Southeast.
“Due to the great quality of North Carolina seafood, sometimes the simplest ingredients are all that’s needed to help for ceviche and like parsley, tarragon, dill, and chives to finish my chilled shrimp salad and bouillabaisse. I have to create a deep, rich flavor for stews and condiments like mayo, and Dijon for fish salads. A nice range of fats—especially —is key.”