![]() Q: You knew Eric since you both had worked at Noma. She was more than happy to come back to America. My girlfriend is from Charleston so she’s a Southerner too. I liked the southern style and the people were really lovely. In the week I was here, I really liked it. I visited Nashville before the job opportunity came up. America is an amazing place where there are so many different varieties of things. Q: What attracted you to Catbird and to relocate to Nashville?Ī: I didn’t want to leave Denmark particularly. So it’s to incorporate that with very simple, delicious ingredients and not to frighten people. I have an idea what a meal experience should be from start to finish so people feel a lot of fun, a lot of informality and a lot of freedom. I want to give it a bit of my idea of what a meal is. I suppose it’s to take the fan base that’s already there and not to rock the boat too much. I have been watching it online from Denmark. I watched it from a distance before it opened. Q: What was the biggest challenge in taking take over a restaurant that has garnered so much attention for your predecessors?Ī: The main challenge is that the restaurant is already a success and has high standards. Moran, 33, spoke to Reuters about moving to America, working at Noma and the Nashville dining scene. He follows in the footsteps of its original chefs, Josh Habiger and Erik Anderson, who won praise for their modern, seasonal cooking when the restaurant opened in 2011.ĭublin-born Moran met Anderson while they were working at Noma, the Danish eatery that was named the world’s best restaurant for three straight years from 2010 to 2012 in a list compiled by Britain’s Restaurant Magazine. REUTERS/Andrea Behrends/Bullfrog and Baum/Handout via Reuters Irish chef Trevor Moran poses at The Catbird Seat in Nashville, Tennessee Main this photo provided by Bullfrog and Baum.
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