Executive Chef De Cuisine
If preparing wickedly delicious food is wrong, then Sandra Moyers, A Divine Event’s chef de cuisine, doesn’t want to be right. Indeed, the well-traveled Alabama native has been doing it all her life.
“As a little girl, if I was bored on a rainy day, I was going to cook something from a cookbook, not play a board game or watch TV,” she recalls. “My mom bought me this ‘Humpty Dumpty’ cookbook when I was four or five, and I made peanut butter-and-jelly French toast. In fact, I still make that—it’s pretty good!”
A graduate of Le Cordon Bleu with an extended externship in France, this seasoned globe-trotter is passionate about fresh, seasonal ingredients and hand-crafted regional cooking with international influences from every corner of the world. The menus she designs bear the stamp of her attention to detail and refusal to compromise her standards.
“I’m passionate about this industry,” she affirms. “At a restaurant, the menu is the same, even if it changes seasonally. But special events give you room for creativity. It’s never the same thing—every party is unique.”