Eddie Moran brings an impressive array of experience to his position of Chef de Cuisine at Sou'Wester…all amassed from some of the finest kitchens in the country.  Moran’s culinary career began on the West Coast where he spent eight years honing his talents at some of the most prestigious restaurants in California including Bouchée, Cantinetta Luca and Aubergine at L’Auberge Carmel, a Relais & Chateaux property, where he worked under the direction of Executive Chef Walter Manzke (formally of Patina, Joachim Splichal's famed restaurant in Los Angeles).  Prior to coming on board with Sou’Wester, Chef Moran held the same position at Mercato in Charleston, SC.

A graduate of the California Culinary Academy, San Francisco in 2002, Chef Moran’s culinary resume also includes positions with Bay Area properties including Hotel Vitale and the Four Seasons Hotel San Francisco, and at Jardinière, where he worked as Chef de Partie, alongside James Beard Award Winning Chef/Owner Traci Des Jardins.

Executive Chef Eric Ziebold is excited to welcome Chef Moran to the Sou'Wester Team, where he now takes the helm.