Lamar Moore
CHEF/PARTNER
Chef Lamar Moore is a seasoned culinary professional with over 25 years of experience in the industry, blending the rich flavors of Southern American cuisine with a passion for creating unforgettable dining experiences. Born and raised on the South Side of Chicago, Moore’s love for cooking began at a young age, inspired by his grandmother, who passed down a deep appreciation for Southern food and culture.
After graduating from Le Cordon Bleu in 2003, Moore’s culinary journey took him from San Jose, CA, to Chicago, where he worked at various prestigious restaurants and became the sous chef for the Chicago Bears. He later made his mark as a chef and restaurateur, cooking for major events, including the Super Bowl and NBA Finals, as well as for notable figures like Barack and Michelle Obama. Along the way, he appeared on TV shows like Chopped, Beat Bobby Flay, and Vegas Chef Prizefight, where he emerged as the winner and earned the role of Head Chef at Bugsy & Meyer’s Steakhouse in Las Vegas.
In addition to his many achievements, Moore was named a James Beard Award semifinalist for Best Chef: Great Lakes, further solidifying his place as one of the most respected chefs in the industry.
Now, as the chef/owner of etc., Moore continues to share his Southern roots, crafting a menu that celebrates the flavors of the South while offering a modern twist. With a philosophy rooted in cooking from the soul, Moore is dedicated to creating dishes that foster connection and community. His advice to aspiring chefs: “Don’t stop cooking, feel food from your soul, take care of your team, never stop learning, and humble your ego.”
Throughout his career, Moore has made it his mission to honor his family, his heritage, and the people he serves—showcasing the power of food to bring people together.
MAX SHAPIRO
GM/BEV DIRECTOR
Hospitality has always been a constant in Max Shapiro’s life. Raised in a family that treated entertaining like an art form, he developed an instinct for service early. By the time he could legally step behind a bar, Max had already worked in nearly every position in a restaurant. But it was the bar—its blend of science, art, and interaction—that offered him the clearest path forward.
He pursued it relentlessly: building beverage programs in his hometown, launching a consulting business, collecting certifications, and immersing himself in the stories behind every bottle and technique. His journey led him to Chicago, where stints at MIRU, After, and The Alinea Group expanded his approach, sharpened his skills, and reaffirmed his belief that systems and leadership are the keys to exceptional guest experiences.
Max’s approach to hospitality is simple: while perfection may be out of reach, every effort is made to come as close as possible. He strives to create memorable, educational experiences for guests, pushing them out of their comfort zones while maintaining exceptional service and a welcoming atmosphere. Now at etc., Max combines years of kitchen rigor, bar artistry, and team-building experience to shape a space where hospitality is intentional, inventive, and deeply human.