Derin Moore, CMC
Director of Culinary Operations | Executive Chef
“My program prides itself on the freshest seasonal products sourced from responsible, sustainable farmers. We offer a true learning environment with a hands-on approach, utilizing a fusion of old world techniques and visionary cookery.”
“The Culinary arts are one of the few crafts you are challenged daily to be innovative and your only limitation is your creativity. You’re only as good as the last meal you prepare. ”
Before coming to Reynolds Lake Oconee, Chef Moore had a diverse career including fine dining, platinum country clubs, and most recently, the executive chef at the Flagship Resort for the Ritz-Carlton in Naples, Florida.
• He has a Masters in Cookery (2003) from the ACFEI/Culinary Institute of America, and is one of only 72 Certified Master Chefs in the United States.
• The CMC level is the highest and most demanding level of acheivement of all culinary certifications.
• He has also received more than 30 industry honors both in the USA and globally for achieveing the highest standards of professionalism and for his many accomplishments in the industry.
• He was a team member for ACF Culinary Team USA from 1992 to 2000, garnering more than 20 international gold medals.
• His culinary team benefits from a diverse background of fine dining, platinum country clubs, and luxury five star five diamond resorts.
Chef de Cuisine at The Creek Club
Chef Bellout brings a culturally diverse background to his cooking in Reynolds, where he works as the Chef de Cuisine at the Members-only Creek Club. For over two years, Chef Bellout has overseen all culinary operations at The Creek Club restaurant and The Crow’s Nest, both located in The Creek Club clubhouse.
Zouhair Bellout was born in Morocco and lived there for 25 years. He attended the Institut de Technologie Hoteliere et Touristique in Morocco where he received his Associate’s Degree in Culinary Arts in 2005. He then began training as an intern at Hotel La Mamounia. A year later, Chef Bellout moved to the United States and held several culinary roles before finally landing in Reynolds. Some include Lead Line Cook for Disney at the Marrakesh in Epcot Center, Banquet Chef at The Ritz-Carlton in Sarasota, Florida, and Executive Sous Chef at Keswick Hall and Golf Club in Charlottesville, Virginia. In March of 2013, Chef Bellout was honored with an invitation to cook at James Beard House, where the mission is to celebrate, nurture, and preserve America’s culinary heritage and future.
Sous Chef at The National Tavern
Chef Nelson brings passion and skill to the kitchen at The National Tavern restaurant, where he has served as Sous Chef since early 2018. He supervises and trains staff on all recipes to meet high standards of consistency and makes the schedule for daily operations along with ordering produce, filing equipment-coding invoices, and organizing the workplace with a special focus on cleanliness.
Brenton Nelson is from Sandy Bay, Jamaica, where he was awarded the Gold Metal Jamaica Culinary Development for best use of chicken. Chef Nelson has worked in the culinary division at several Ritz-Carlton locations, including Rose Hall, Jamaica; Miami, Florida; Sarasota, Florida; and Greensboro, Georgia, on-site at Reynolds Lake Oconee. In 2011, he received the designation of Certified Hospitality Professional from the American Hospitality Training Institution.
Chef de Cuisine at Great Waters Overlook
Chef Elwood brings a wide breadth of knowledge to his position as Chef de Cuisine at Great Waters Overlook, where he has served since 2015. In this position, he is responsible for meeting food and labor cost percentage while training and mentoring personnel and maintaining inventory.
Throughout his 30 years in the culinary field, Craig Elwood has worked in every aspect of running a restaurant from dishwasher to restaurant owner. Chef Elwood got his start in the industry in his hometown of Wilmington, Delaware where he received a Certification in Culinary Arts in high school. He then went on to earn an Associate’s in Culinary Arts and a Bachelor’s in Hotel Restaurant Management from Johnson and Wales University. Chef Elwood was Chef de Cuisine and an eventual partner at II Pescatore in Mt. Pleasant, South Carolina, where he was awarded 3.5/4 stars in The Post and Courier’s restaurant review. Chef Elwood has also worked as a Sous Chef for Marriott Renaissance and a Restaurant Manager for CentraArchy Restaurant Management Group.