A Chef's Journal

Hearth & Heresy

Stories from the road. Recipes from home.

From backstage kitchens on country music tours to a California farming family's dinner table. A Le Cordon Bleu-trained chef revisits the recipes that raised him, and the meals he invented when all he had was a hot plate and a dream.

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The Story

Born on the road, rooted at home

In 2005, Chris Moseley traded the line cook's station for a tour bus kitchen. By 2006, he was feeding Tim McGraw and Faith Hill's entire crew on the Soul2Soul Tour. Every city was a new challenge. Every truck stop a potential pantry.

But the best meals? Those always came from memory. His grandmother's cast-iron cornbread. His father's game-day chili, perfected over decades in a Sonora kitchen. Recipes passed down not in cookbooks, but in gestures, in timing, in taste.

"The road teaches you to cook with nothing. Home teaches you to cook with everything that matters."

Chris Moseley, Executive Chef

What You'll Find

Three threads, one table

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Family Recipes, Reimagined

Heirloom dishes from a California farming family, updated with professional technique but never stripped of the soul that made them worth remembering.

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Road Kitchen Stories

What happens when you cook for 50 people in a parking lot, or improvise dinner with gas station ingredients at 2 AM between Nashville and Dallas.

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The Heresy

Rules exist to be understood, then broken. Traditional recipes deconstructed, rebuilt, and served with the confidence of a chef who's earned the right to improvise.

The Chef

From dishwasher to executive chef. The long way around.

Chris started washing dishes at 14 in a small Italian restaurant in Ripon, California. He studied data analytics in college. The kitchen pulled him back. He trained at Le Cordon Bleu, cooked on major music tours, and now runs two kitchens in Roswell, Georgia: From the Earth Brewing Company and Bask Steakhouse.

Hearth and Heresy is where the stories live. The ones that don't fit on a restaurant menu. The ones that start with "I remember my grandfather used to..." and end with a recipe you'll want to cook tonight.

Chef Chris Moseley

Every recipe has a story worth telling

Hearth and Heresy is food writing for people who believe the best part of any meal is the story behind it.