Vaughn Moore

Biography
From the Big Easy to the Big Apple, Vaughn F. Moore, owner and executive chef of Mere Viola’s Catering, Inc., brings authentic, traditional New Orleans’ flavor and flair to New York City through his amazing sweet and savory selections which he’s branded Haute Creole Cuisine.   From his spicy-citrusy, succulent Creole Cocktail Meatball appetizer to the impeccably, delicious Salmon du Nouvelle Orlea...READ MORE

From the Big Easy to the Big Apple, Vaughn F. Moore, owner and executive chef of Mere Viola’s Catering, Inc., brings authentic, traditional New Orleans’ flavor and flair to New York City through his amazing sweet and savory selections which he’s branded Haute Creole Cuisine.   From his spicy-citrusy, succulent Creole Cocktail Meatball appetizer to the impeccably, delicious Salmon du Nouvelle Orleans entrée, chef applies artistic, flavorfully creative ingenuity to food which mesmerizes the eyes, nose and palate.  One might say he’s an authority when it comes to Creole cooking, being a ninth generation descendent of a long line of Creoles whose presence in New Orleans date back to the early 1600s.
When it comes to sweets, few can do them like chef Vaughn with his line of custom desserts.  He is a self-taught cake artisan having produced artistic masterpieces for various private and celebrity clientele.  Even the Mayor of New York City, Bill De Blasio and his lovely wife Chirlane were left captivated by his unique sweet creations.  His newest sweet inventions involve a take on the traditional coconut macaroon which he’s branded Cosmopolitan Macaroons and his decadent and heavenly, Nola-Gotham tea biscuits.  The “Cosmo Macs” come in an assortment of twelve-plus nouveau-chic flavors, ranging from key-lime pie to carrot cake. There are six mouthwatering flavors for the Nola-Gotham tea biscuits ranging in order; Lemon Sun-kissed, Ginger Molasses, Key-Lime, Violet Blueberry, Chocolate Mocha-Almond and Orange-Cranberry Blossom. Both items will soon be available for order online. Chef Vaughn has been featured in a personal expose produced by Push Pause news magazine and has showcased his craft at such major food events as the Harlem Eat Up, BCA Global Food & Wine, and the granddaddy of them all the NYC Wine and Food Festival.  He thrives on getting involved with community and works diligently with young students enrolled in the South Bronx Job Corp Academy’s culinary art program.

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What is your favorite restaurant in NYC? When there are so many amazing restaurants in NYC representing spices, seasonings and flavorings from around the world, its hard to narrow my decision down to simply one. With that being said, I will list 2 or my favorite NYC restaurants; The Red Rooster in Harlem and Balthazar in Soho. What is your ultimate meal? A delicious well-flavored salmon cooked to medium perfection. Served with grilled asparagus brushed with a lite-lemon-butter, tangerine zest and roasted garlic balsamic reduction. Roasted petite red-potatoes with a hint of rosemary, thyme, sea salt and cummin. What three things are always in your pantry? spices, flour, carnation milk If you weren't a chef, what would you be? A television personality and Broadway playwright What is the best advice you have ever been given, and from whom? "All things are possible to him who believes" The Bible