Today we’d like to introduce you to Tyrell Moore. They and their team shared their story with us below:
Tyrell “Chef Thai” Moore grew up in North Carolina; his two favorite pastimes were to play in the local creeks and catch crawfish that he would take home to cook. Other times, he would watch his Mother and Grandmother cook all sorts of delicious southern dishes. He learned how to cook everything from gumbo to shrimp & grits and peach cobbler. Tyrell, his mother and grandmother shopped together, prep food together, stirred it up, fried it up, and whipped it up together for family gatherings. When Chef Thai graduated high school, he traveled around the country with a program called Americorp NCCC, a National philanthropy organization, where he traveled and volunteered during some of America’s Natural disasters in Hurricane Katrina. During this four-year span, Chef Thai was exposed to different types of cultures, food, and spices.
In the winter of 2013, Tyrell decided to move to Boulder Co., where he cooked for his friends and local residents of Boulder. Four years later, Chef Thai moved to California to pursue his career as a Professional Chef, so he began attending Auguste Escoffier Culinary School in 2019 and quickly made a name for himself on Instagram/Facebook and around his neighborhood in Beaumont, CA, and the Inland Empire.
Chef Thai started to introduce new dishes that local Californians had never tasted, and he began selling his DELICIOUS meals all over town. If you ask him what inspired him to become a chef, he’ll tell you because his mother and grandma used to say, “Boy, you better get in this kitchen and learn how to cook because girls in your generation all they want to do is go out to eat and don’t know how to cook”.
Chef Thai’s signature dishes are infused with soul food and cajun spices and are re-amped to his perfection. He is continuously elevating the culinary game and fine-tuning his artistry with dope techniques and innovative recipes. His creativity in the kitchen has led him to create dishes such as cajun seafood stuffed potatoes with cajun beer cheese and his famous “cajun seafood alfredo”, “deadman seafood gumbo” and much more.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
“No, it hasn’t been a smooth road. I’ve encountered numerous struggles and challenges, such as facing loneliness and a lack of family support. I’ve danced with rejection, dealt with countless ‘no’s, and navigated through financial problems. Despite these hurdles, I never gave up, held my head high, and kept moving forward. Through these challenges, I’ve cultivated a unique strength—a testament to my unwavering spirit. I embrace these hardships.”
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a multitasking entrepreneur, juggling my part-time gig as a cook, full-time student life, and driving for Uber and Lyft. On top of that, I’m hustling in the culinary world with my catering and private chef venture. I love sharing my journey on social media and exploring SoCal while cooking up a storm for a diverse audience. Excited to be on this business-building adventure!
Do you have any advice for those just starting out?
Certainly! When starting out, focus on building a strong foundation in the basics of your chosen field. Embrace continuous learning, stay curious, and don’t be afraid to make mistakes—they’re valuable for growth. Networking and seeking mentorship can provide valuable insights. Lastly, be patient; success often comes with time and persistence.
I’ve gained valuable insights over time, like the importance of kickstarting savings, mastering budgeting, and embracing patience.
Contact Info:
- Website: https://www.chefthai951.com/
- Instagram: https://www.instagram.com/chef_thai951
- Facebook: https://www.facebook.com/chef_thai951
- Youtube: https://youtube.com/@chefthai8776?si=yf7aUOSI_-OBnesy
