Charlie Moon

After graduating from Northern Arizona University with Bachelor's degrees in Business Management and Hotel and Restaurant Management, I've spent the last decade working in professional kitchens as a chef. A hallmark throughout my career has been a desire to bring food closer to a natural system and away from the industrialized system that makes up the majority of our agricultural system. My professional mission statement is to steward land and people, which I believe to align with Patagonia's goals for a better future. I've come to realize that a company like Patagonia Provisions has the power to affect more change than any individual restaurant, which brings my desire to continue my career on a different side of the industry I already love. 

Some of my positions have allowed me to hone my leadership skills, such as my role as executive chef at The Meadows at Turpin Ranch. Other roles have allowed me to hone technical skills at world class kitchens and Michelin starred kitchens such as Brae, Jory, Quince, Manresa, and Frasca. Throughout all of these roles, I've sought out kitchens that uphold a connection to local farmers and a commitment to sustainability. 

While the majority of my career has decidedly not been spent in the CPG space, I did have a college startup business branded LocaNola that used only local grains and ingredients to produce several granola products sold at Farmers' Markets throughout Northern Arizona. This experience taught me many of the granular details that go into a business of similar scope at any scale.

As I grow a little older, I am forced to address the larger picture of our food chain. This forces me to realize that the largest impact I can make to our food system sustainability will not be through a restaurant, but rather through a scalable and systematic solution to the problems our food system faces. I'd like to be a part of the team that helps Patagonia Provisions continue to grow and implement these solutions on a larger scale.

Owner and Founder- LocaNola Granola

Chef de Partie- Brae

Chef de Partie- Faviken

Chef de Partie- Quince

Executive Chef- The Meadows at Turpin Ranch

Sous Chef- Frasca Food and Wine

Sous Chef- JORY

B.S.B.A. Business Management

B.S. Hotel and Restaurant Management