Executive Chef & Owner
About Elias
Elias grew up in a family of bakers in the Loire Valley and moved to Lyon at seventeen to cook. Ten years later he was running the pass at a two-star kitchen in Copenhagen, where he learned to cook with what the land gives on the day.
He opened Hawthorne in 2012 with eight tables and a promise to buy from farms within 100 miles. Today the dining room seats sixty, and that promise still holds.
Good cooking is mostly listening: to the season, to the farmer and to the guest.
24Years cooking
2Guide stars
38Partner farms
14Years at Hawthorne
Signature dishes
- Dry-aged duck with cherry jus
- Wagyu striploin, bone marrow crumb
- Hand-dived scallop, brown butter
- Seven-course seasonal tasting
Education
- Institut Culinaire, Lyon
- Stagiaire, Noma-era Nordic kitchens
- Chef de cuisine, Maison Arden
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Elias Moreau
Executive Chef & OwnerTrained in Lyon and Copenhagen before opening Hawthorne in 2012.
