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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