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Wrong Willie Moats?

Willie Moats


Harbor's Edge

HQ Phone: (757) 616-7900

Email: w***@***.com

Harbor's Edge

One Colley Avenue

Norfolk, Virginia 23510

United States

Company Description

At Harbor's Edge we are committed to creating a new standard for senior living. Personal attention, luxurious amenities, dedicated service and true lifecare are the hallmarks of the Harbor's Edge lifestyle and our commitment to all residents. ... more

Find other employees at this company (37)

Background Information

Employment History

Executive Chef
Princess Anne Country Club

Executive Chef

Web References (16 Total References)

Caribbean Night - Harbor's Edge Norfolk

www.harborsedgenorfolk.com [cached]

After cocktail hour, a three course meal prepared by our famous Chef Willie Moats in our beautiful fine dining room.

Moats on the Move | Food & Drink | 24 / 7 | Port Folio Weekly | The Alternative Voice of the Seven Cities

www.portfolioweekly.com [cached]

Chef: Willie Moats

My first meeting with Chef Willie Moats was at Starbucks on 21st Street in Norfolk.
Virginia Slims not withstanding, Willie's come a long way, baby - from bussing tables and cooking at Potpourri circa 1981 (now Magnolia's) with Chefs Michael Toepper (Fire & Ice in Hampton) and Perry Thomas (former WNIS Restaurant Show host and chef) to his latest incarnation as corporate chef at 456 Fish in Norfolk.
At one time uncertain about a future in this "crazy" business, Chef Moats reminded me that yours truly had influenced his decision.We met in 1982 during my Ocean View days at Suddenly Last Summer.He described me girdled in a culinary utility belt, hand to pan, yielding tasty morsels at a guest chef appearance. (I don't have a hard time believing the utility belt, just remembering it.)
But enough about me.The following is a (somewhat abridged) Willie Moats professional timeline.
1983: Moats moved to Los Amigos in Ghent with Michael Toepper.
Amigos transitioned into Robert Allen's, and Moats took over as executive chef.
1985: Moats joined Steve Arcese at Monterrey's in Virginia Beach, acquiring proficiency in Southwestern Cuisine.
1988: Arcese introduced Moats to two of Hampton Road's culinary icons: the late Rick Maggard and Executive Chef Todd Jurich at Crawdads in Virginia Beach.
Moats grabbed the opportunity to climb aboard the pair's burgeoning chef-restaurants train: The Barking Dog, Crawdad's, and Coyote Café.Sacrificing wages, he also seized opportunity to work with Sous Chefs Sam McGann and Keith Korn, thereby gleaning a wealth of cookery expertise from the four dynamos.Osmosis prevailed.Egos stretched - not only Moats', but those of his mentoring culinary giants.
As Chef McGann (Vintage Tavern in Suffolk and Blue Point Grill in Duck, NC) told me recently, "[Willie] has taken the giant step up to the plate, becoming one of Tidewater's leading chefs."
1991: Moats left Crawdads to become Executive Chef at the Princess Anne Country Club in Virginia Beach, until Jerry McDaniel (proprietor of Menu's Restaurant, also in Virginia Beach) showed up at the back door of the club shouting, "Willie Moats, I need to talk to you!"
1991: Moats left Crawdads to become Executive Chef at the Princess Anne Country Club in Virginia Beach, until Jerry McDaniel (proprietor of Menu's Restaurant, also in Virginia Beach) showed up at the back door of the club shouting, "Willie Moats, I need to talk to you!"
1992: Chef Moats moved on to Menus as Executive Chef.
1993: At Alibis on College Place in Norfolk, peripatetic Moats enmeshed himself in French cuisine, his innovations bringing great reviews to table.
1994: Moats partnered with the late Homer Cunningham, opening his very own Bluewater in Virginia Beach.With creative and innovative menus, he chiseled his titillating cuisine deeper into his rising culinary edifice.
1995: The tide washed Moats ashore at Café Society, another of Rick Maggard's trendy and extremely popular innovative cafés at the Beach.
1996: At Timbuktu in Virginia Beach, Moats partnered with Jack Greenspoon and Laurie Strauss.
"I cooked whatever I wanted to," says Moats."And, it seemed that each dish turned to gold.My creative skills peaked in this environment."
Virginian-Pilot restaurant critic Donna Reiss aptly put it this way in the title of her 1996 review: "Complex Combinations at Timbuktu on the Oceanfront, Chef Willie Moats Lets Loose His Imagination."
1999: At Blue Moon (formerly Menu's), Moats pioneered the fusion of Asian and Southwestern cuisines in Tidewater, but credits Chef Am Reelachart of Eurasia in Virginia Beach as the major fusion influence in Hampton Roads.
2001: Moats headed south to Atlanta, Georgia, where he teamed with Chef Sean Doty and honed his skills at City Park Grill and the Mumbo Jumbo French Restaurant (now Mid-City Cuisine).
2004: Moats returned to the area to be with his mother, who had become seriously ill.He met Dr. Sture Sigfred, Barbara Zoby, and Ron Zoby, owners of 456 Fish in Norfolk.The group hired him as sous chef, then executive chef for 456.Today, he is corporate chef, and will hang his hat at the group's new Byrd & Baldwin Brother's Steakhouse on Brooke Avenue in Norfolk, opening in mid-April.
"The food at the steakhouse will be refreshingly simple, honest - back to basics," says Chef Moats of his latest venture."No offensive, busy combinations.Wholesome and fresh ingredients.
Moats does not eat fish - except Kincaid's crab sandwich. (You can, however, find his recipe for a classic preparation of a certain mollusk in the box above.) Duckling is at the top of his "delish" list.
Will he tire of steaks?Hopefully not.
He has no favorite dishes to prepare; he only says he must work with fresh ingredients.
Talking with Willie Moats reminded me of the job array many young aspiring chefs experience scratching and clawing to the top.A few make it where the air is so thin it only grows ego.Today's credentials: training, American Culinary Federation certification, affiliations, apprenticeships, and a degree in culinary arts.Experience in notable or respected culinary venues takes precedence over longevity.
Chef Willie Moats has run the gamut and come home to 456 Fish and Byrd & Baldwin & Brothers Steakhouse. •
Byrd & Baldwin Brothers Oysters Rockefeller
Courtesy of Chef Willie Moats

Then grab dinner to go; prepared ...

www.harborsedgenorfolk.com [cached]

Then grab dinner to go; prepared by our renowned chef Willie Moats.

Dining Room at Harbor’s Edge | Senior Nutrition Program

www.harborsedgenorfolk.com [cached]

Executive Chef Willie Moats is recognized as one of the top chefs in the Hampton Roads area. He is a Norfolk native and has over 32 years of experience creating and managing local restaurants, including local favorites such as 456 Fish, 219 American Bistro, and The Big Easy.

With his vast range of experience with different cuisines, Chef Moats brings his talent to our residents every day. His team of over 20 chefs in our expansive kitchen to prepare meals and design our unique menus. He takes the time to get to know our residents' favorite dishes and can accommodate special dietary needs, with meals prepared for low salt, low sugar, vegetarian, or gluten free diets.
The menu is specially created by Chef Moats, making each dining experience unique.

Best of the Beer Fest | Spirits | Food & Drink | 24 / 7 | Port Folio Weekly | The Alternative Voice of the Seven Cities

www.portfolioweekly.com [cached]

Then, Byrd & Baldwin Bros. Steakhouse opened in downtown Norfolk's Brooke Street with Chef Willie Moats herding the cooked cattle through the kitchen accompanied by an ever-expanding, nicely priced wine list.

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