Today we’d like to introduce you to Vicki Crannell
Hi Vicki, so excited to have you with us today. What can you tell us about your story?
My husband, Chef Collin Crannell and I met in 2004. He was chef de cuisine at a restaurant in Playa Del Rey named Chloe. We instantly fell in love and planted a tiny hope and a prayer seed that one day we would own our own restaurant. I had been in and out of the restaurant business for about 14 years when we met, and he had been a chef for 13 years. Thankfully by 2017 with two kids and the money we were able to save, we opened Moody Rooster, our 1,2oo Sq.Ft. little restaurant, in Westlake Village, CA. Fortunately the community greeted us with opened arms as they were craving a place that served farm to table food, with quality ingredients, skillfully, lovingly and passionately prepared by Collin. He has so much love and passion for this business. My passion is in the front of house where I greet and love on our guests, and I hire a staff that cares and respects hospitality.
In 2022 we moved into a slightly bigger space in the same plaza that was previously a Taco Bell. We took the original 1,2oo Sq.Ft. space and converted that to a gourmet market deli, named the Moody Market & Provisions. It’s been quite a journey. On August 29th we celebrated our 7th year in business.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s been relatively smooth. The struggles were the construction of the new Moody Rooster space and the delays of the remodel of the Moody Market. Hiring for kitchen staff is another struggle. Most young chefs want to seek work in the city. They don’t pay attention to what is happening in the suburbs. We seek kitchen staff that respects the kitchen, cares about the product we use and a desire to learn and grow creatively.
Covid was a challenge as we and the rest of the world were trying to navigate thru it. We are grateful that our guests were extremely supportive through take out, and outdoor dining as they were braving the weather conditions.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Chef Collin is the artist in the family. If he’s not creating a dish, he is painting on a canvas. He creates the menu for both the restaurant and the market deli, he shops the farmers markets, and sources sustainable seafood, and meats. His style of cuisine is New American with mediterranean influences. He began his career in Paris where he trained at the La Bastide Odeon.
Do you any memories from childhood that you can share with us?
Going clam digging with my grandfather. We would return and he’d show me how to clean the clams and steam them. Grandma Mimi would be in the kitchen as we were all involved in the cooking process. Those clams, with white wine, garlic and butter have always been my favorite. -Chef Collin’s memory.
Contact Info:
- Website: moodyroosterwlv.com / moodymarket.com
- Instagram: moodyroosterwlv / moodymarketandprovisions
- Facebook: Moody Rooster / moody market & Provisions
