Always passionate about French food, Toby Moreno dreamed of opening a French-Mexican fusion place when he was younger. Now, as chef at Auberge, he can put some of those classic techniques to work.
Terry Kirts
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Farm-to-Table Talk with Jon Godar & Toby Moreno
The Plow & Anchor chef meets the Eli Creek Family Farms pigs supplying his restaurant.
Terry Kirts
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Toby Moreno’s Family Ties
When the young chef started studying culinary arts at Ivy Tech in Bloomington, he sought to channel his diverse lineage into his work.
Julia Spalding
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Best New Restaurants 2015: Plow & Anchor
An uncompromisingly seasonal menu with maritime influences and international accents, from South America to the Mediterranean.
