Bryan Moscatello
Chef/Partner
Moscatello brings thirty years of experience to his new venture, Harvester Kitchen by Bryan, having worked at esteemed restaurants and resorts throughout the US including Washington, DC, Napa Valley, Aspen and Chicago. His talents have most recently been recognized by the Michelin Guide Bib Gourmand and The Plate MICHELIN and past awards include Forbes 5 Stars and Food & Wine Best New Chef among many other outstanding accolades.
Prior to moving to Sioux Falls in November 2020, Bryan was Chef of The Oval Room in Washington DC for three-plus years with an additional role as Corporate Chef overseeing the four American restaurants within the Knightsbridge Restaurant Group. The Oval Room is located one block from The White House and welcomed many DC dignitaries and celebrities including US Supreme Court Justice Ruth Bader Ginsberg, the actor John Lithgow, along with many US Congressmen and women.
Before returning to DC in 2017, Chef Moscatello worked for two years as executive chef of the award-winning Calistoga Ranch in the Napa Valley, part of the esteemed, ultra-luxury Auberge Resorts Collection, where he oversaw the culinary operations for the property including The Lakehouse restaurant. From 2014 to 2015, Moscatello returned and followed in his mentor’s footsteps as executive chef at The Little Nell in Aspen, CO, where he gained a Forbes Five-Star award in 2015 for Element 47. He oversaw all culinary operations including seven world-class dining and beverage venues at the Forbes Five Star, Relais & Chateaux resort. Prior to this appointment, Moscatello created the Storefront Company restaurant in Chicago, from 2011 to 2014. Here he developed a modern head-to tail farm cuisine concept, while also separately serving as culinary director of Tenzing Wine & Spirits. The restaurant received three stars and was named “A hidden gem, in plain sight,” from restaurant critic Phil Vettel of the Chicago Tribune. as well as a Michelin Bib Gourmand accolade.
Before his Chicago venture, Moscatello served as executive chef for Stir Food Group in Washington DC where he honed his farm-to-table philosophy and cultivating relationships with area farmers. In his five years with this restaurant group, he opened, operated, and spearheaded culinary programs for Zola, Zola Wine & Kitchen, Potenza Trattoria, Spy City Café, as well as handling the special events and catering at the International Spy Museum.
Prior to Stir Food Group, Moscatello notably served as executive chef of Denver’s innovative Adega Restaurant + Wine Bar, introducing local guests and national media to his bold approach to American cuisine. Moscatello and Adega received widespread recognition and acclaim, including being named to the list of Esquire magazine’s “Best New Restaurants in the Country” in 2002, one of Food & Wine magazine’s 2003 “Best New Chefs in America,” and “2003 Chef of the Year” from Denver’s 5280 magazines.
Moscatello began his culinary career in 1989 in Aspen, CO, where he originally moved to hone his snowboarding talents. As his culinary aptitude progressed, his passion for snowboarding was eclipsed by his cooking aspirations. With an increased desire to pursue a culinary career, Moscatello joined Aspen’s prestigious Restaurant at The Little Nell, working for George Mahaffey, a James Beardacclaimed toque whom Moscatello describes as his mentor. He grew up in New Jersey and his most fond memories are of summertime “down the shore” where he and his brother dug for clams in Barnegat Bay and harvested tomatoes for his mother’s Sunday Dinners.
Bryan and his wife, Jaime, are delighted now be living here in Jaime’s family home of Sioux Falls. They love that they can be a part of the many celebrations and activities with all three generations of the family. Bryan enjoys traveling, riding motorcycles, snowboarding and woodworking, a new activity learned while building and creating Harvester Kitchen by Bryan.