Bonnie Moore
Executive Chef
Born in Chicago and raised in St. Louis, Moore got her start in the kitchen slinging pizzas in her Webster Groves neighborhood. She went on to train at the Culinary Institute of America in New York before returning home to St. Louis, where she rose to senior sous chef at Annie Gunn’s under three-time James Beard Award-nominated chef Lou Rook.
A honeymoon in Knoxville sparked a new chapter at Tennessee’s Blackberry Farm, one of the world’s most celebrated small luxury resorts. Over 10 years there, Moore served as executive chef at multiple venues, honing her passion for hospitality, community-driven kitchen culture, and seasonal, locally sourced cuisine.
In the spring of 2025, Moore returned to St. Louis with her family and took the helm at Idol Wolf. She is focused on creating a guest-forward dining experience while fostering a respectful and inclusive environment for her staff.
“I’m thrilled to be a part of the St. Louis hospitality community again. Our team at Idol Wolf is stacked with talent and potential – and honestly, I’m excited to just get to work.”
