Moosah Reaume
The Carlyle, A Rosewood Hotel
From the world’s most renowned kitchens and leading restaurant groups to his newly appointed role as Executive Chef at The Carlyle, A Rosewood Hotel, Chef Moosah Reaume continues to innovate and elevate the dining experiences at this legendary landmark.
His career began in New York, where he worked closely with Jean-Georges Vongerichten at The Mark... READ MORE
From the world’s most renowned kitchens and leading restaurant groups to his newly appointed role as Executive Chef at The Carlyle, A Rosewood Hotel, Chef Moosah Reaume continues to innovate and elevate the dining experiences at this legendary landmark.
His career began in New York, where he worked closely with Jean-Georges Vongerichten at The Mark Restaurant and other Jean-Georges concepts, honing his skills at the French Culinary Institute and graduating with highest honors. Chef Moosah then went on to lead menu development and operations at the Pump Room at the Public Chicago Hotel, create new restaurant concepts nationwide for Landry’s Signature Restaurant Group—home to Mastro’s and Morton’s—and serve as a Corporate Chef for Simms Steakhouse and Willie G’s Seafood.
Chef Moosah’s extensive experience includes serving as Private Chef and Culinary Consultant for NBA star Carmelo Anthony, where he optimized performance through nutrition planning. Additionally, his leadership and creativity have been pivotal in growing restaurant brands such as Gumbo’s Louisiana Style Café, part of Fired Up Inc., where he trained and developed new chefs and restaurant executives.
Chef Moosah’s passion for exquisite hospitality propelled him to pivotal roles at the Peninsula Hotel as Chef de Cuisine, where he helped elevate food and beverage service, setting new standards in luxury, and at Virgin Hotels Chicago, where he curated innovative culinary experiences centered around locally sourced ingredients and Asian-inspired cuisine. At Mandarin Oriental, as Culinary Director of Food & Beverage, he played a key role in supporting flagship hotels and expanding his expertise in corporate culinary operations across the Americas.
Most recently, Chef Moosah served as Corporate Chef for Le Colonial restaurant group, where he infused Vietnamese and French culinary elements, creating a journey through Southeast Asia with French techniques. Now, at The Carlyle, Chef Moosah continues his distinguished career, overseeing culinary excellence at this cultural icon, home to the renowned Café Carlyle, the beloved Bemelmans Bar, and the reimagined classic New York dining experience at Dowling’s.
READ LESS