Culinary Director and Gastronomy Consultant. Expert in spirit and food pairings, focusing on molecular flavor bridging between haute cuisine and high-proof beverages.
Isabella Moreau is a Culinary Director who challenges the dominance of wine at the dinner table by elevating spirits to a gastronomic essential. With a background in Michelin-starred kitchens, she understands the complex interplay between fats, proteins, and the high alcohol content of spirits. She specializes in creating dining experiences that balance bold flavors, using chemical bridges to pair peat with cheese, rye with charcuterie, or rum with dessert without overwhelming the palate. Isabella’s writing guides hosts on how to structure a spirit-led menu, manage alcohol intake for guests, and use spirits as transformative ingredients in cooking.