Chef’s Kitchen

Bonnie MooreBonnie Moore– Executive Chef

Bonnie Moore, Executive Chef at Global Food & Nutrition Inc. (GF&N), is an integral part of GF&N’s efforts to improve the taste and nutrition of food aid worldwide. Bonnie applies her unique approach and cultural sensitivity to help us integrate food aid commodities into local food baskets. She draws authentic flavors from each dish using basic ingredients.

Bonnie Moore, Chef and Culinary Consultant, graduated from Boston University in Math and Statistics before forsaking her calculator for a whisk. In addition to her collaboration with GF&N, Bonnie works on special projects for the five-star Inn at Little Washington and reaches a vast audience at, where her recipes feature fresh ingredients to create seasonal menus for busy cooks.

Bonnie has an associate’s degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L’Academie de Cuisine. She is a former Sous Chef at the legendary Inn at Little Washington in Virginia and Chef-instructor for the professional program at L’Academie de Cuisine in Maryland. Along with a mastery of cooking techniques and thorough understanding of food science, she has extensive experience in project management, recipe development and food demonstration.