A graduate of Johnson & Wales University in Providence, Rhode Island, Bruce Mosley has spent the past 30 years working at restaurants around the United States. He interned at Harrah’s in Lake Tahoe, Nevada, then moved on to a supper club in Los Angeles following graduation.
“It was the advent of ‘California cuisine,’ so it was a very fun time to be starting a career as a chef,” he says.
From there, he went to La Jolla Beach and Tennis Club, and not long after that went to work at P.F. Chang’s in its infancy.
“I helped them [P.F. Chang’s] open new restaurants across the country until I landed in Washington, D.C., where I went to work for a couple of independent restaurants,” he says.
After a few years with the Gordon Biersch Brewery Group helping to open new restaurants and grow their brand, he resettled his family – wife and two kids – in Chattanooga. This past September, he became the executive chef at Stir at the Chattanooga Choo Choo.