John Moeller, a native of Lancaster, Pennsylvania, began his culinary journey at Johnson and Wales College in Providence, Rhode Island. His passion for the culinary arts led him to study under esteemed French chefs, including Chef M. Poinsot and Michelin Star-awarded Chef Bernard Loiseau. He also gained valuable experience while working in the Domaine Michelot vineyards in France. Moeller's culinary exploration continued as he experimented with Caribbean flavors and ingredients during his time in St. Croix, U.S. Virgin Islands.

In 1987, Moeller moved to Washington, D.C., where his career took a significant turn. He met Chef Pierre Chambrin, and this connection subsequently led to Moeller joining the White House kitchen in 1992 as Chambrin's sous chef. Over the years, Moeller's culinary expertise was recognized, and in 2005, he was appointed as the White House Chef. In this role, he focused on creating unique and one-of-a-kind dishes using fresh and flavorful ingredients. In 2013, Moeller published "Dining at the White House" about his experience.

Moeller's tenure at the White House, which spanned from September 1992 until 2005, made him one of the longest-tenured chefs across three administrations. He had the honor of serving three First Families: President George H.W. Bush, President William Jefferson Clinton, and President George W. Bush. His culinary creations were not only admired by the First Families but also by world leaders such as Tony Blair and Nelson Mandela and celebrated guests such as Julia Child and Sophia Loren. Moeller is now the owner and chef at The Greenfield Restaurant & Bar in his home of Lancaster.

Cooking, For Cooking Demonstrations, Chef, Celebrity Chef, Food & Beverage, Entertainers, Entertainment Industry, Food industry, Food, Food & Wine, Hospitality, Restaurateurs, Restaurants & Dining, Entertainment