Reece Moore

Based in the Cayman Islands where he serves as Executive Chef at Palm Heights, Reece William Moore has spent nearly two decades cooking around the world, from London and Paris to New York and Australia. Raised in a culinary household, he learned early that while technique can be taught, it is the quality of the product that ultimately shapes each dish. In his own words, food is a medium for memory, connection, and care; ideas he expands on in a conversation about his approach, influences, and the philosophy behind every dish.

Tell us a bit about yourself?

My name is Reece William Moore. I am the executive chef at Palm Heights in the Cayman Islands. I am an Australian-born British chef and have spent the last 18 years cooking around the world, in cities and countries such as Australia, London, Paris, Uzès, Marseille, Brussels, New York City, Washington DC, and the Cayman Islands.

What role has food/cooking played in your life?

Well, cooking has always been in my life as my dad is a chef and my mum is an excellent cook. To be honest, I hated cooking as a kid. I didn’t like being in these hot kitchens, sweating and doing manual labour. I wanted to be outside with my mates. Because my dad was a chef, I would spend half-term and summer holidays in the kitchens with him, so cooking was more of a punishment. My dad would yell, “Well, it’s either cook… or read a book…”

But now cooking has taken me around the world. Whether it be for work or for enjoyment, it has been something I’ve loved since I was about 16, maybe a little younger — something I couldn’t stop learning about. It’s a hard job, but the reward is like no other. I wouldn’t recommend it as a job. Make some money and enjoy food, not cooking. Haha.

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What has had the biggest influence on your culinary style?

For me, the biggest influence is the product you decide to use — the amazing products we are able to use every day. A lot of the amazing chefs I have worked for in my career have shaped my style for sure. The technique is what you learn from other chefs, but in the end, the product is the biggest influence.

Do you believe in 'food as medicine'? And if so, how do you incorporate that concept into your work or personal cooking?

I believe food can be a medicine, but not like it’s going to heal you. Take, for example, when you are unwell and your mum cooks you a chicken soup or something to fix you up, or you go to a restaurant and the chef makes you a meal that reminds you of your childhood because it has something your grandma would have made you.

To me, the memory can be the medicine. The idea that food can make you remember a time of happiness, peace, and even more love — this to me is medicine in itself. The food won’t cure you, but it will fill your body with enjoyment and feelings of love. Seasonality is also important because we need to know when the year is ending, and we need to understand that, like everything, produce doesn’t last forever. It makes food exciting.

Do you have any tips for staying inspired in the kitchen when cooking at home after a long day in a professional kitchen?

My biggest tip is to keep it simple. Take something that is good for your gut and health. Cooks and chefs eat all day tasting, tasting, tasting.

What are your pantry staples?

For home: a baguette, butter, Ortiz anchovies, rigatoni, Parmigiano Reggiano, and ice cream. At work, the list is endless.

What's your go-to recipe when you're trying to impress?

To be honest, I really think it’s about keeping it simple. But I would say you need amazing fish and shellfish, some Wagyu beef, a rich, proper, well-done sauce, make some pasta (anything fresh like gnocchi or something long), cook it all up, and finish it with a lovely light salad — pretty much just make people full.

For my girlfriend, a tartare de bœuf always impresses. Haha. :)