From Irvington NJ to the Iron City: Chef Ed Moore's Delicious Revolution in Pittsburgh

30 March 2026

Foodies Alert About a Jersey-born chef with a volunteer share from Food Blogger Mr. Patrick Evans

Eating Local in Pittsburgh - Pittsburgh Bloggers

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Pittsburgh, PA - Pittsburgh has always been a city defined by its food. Thanks to a rich history of cultural diversity, the Steel City has long been a culinary melting pot, where international flavors simmered nightly on the tables of hard-working immigrant families. From pierogis to jerk chicken, from handmade pastas to soul food, the city's kitchens were—and still are—alive with the tastes of the world.

Walk down any street in Pittsburgh, and you'll find Mediterranean, Ethiopian, Mexican, and Italian restaurants serving up their countries' signature dishes. Classic American fare? There's no shortage of burgers, steaks, and chops for those who crave comfort. But amid this abundance, there's a secret ingredient that separates the good from the unforgettable: quality. That's where Chef Ed Moore—better known as "Chef Ed" of TLC Catering—shatters expectations. CLASSES WITH CHEF ED - Crown Catering

Soulfood Sunday Morning Breakfast: Blueberry Waffles, Poached Eggs, Grits with Braised Oxtails. Soulfood Yummies

A New Jersey native who made Pittsburgh his home in 2010, Chef Ed is redefining what it means to eat well. He's not just about flavor—he's on a mission to prove that healthy food can be downright crave-worthy. His approach is hands-on and meticulous: "I do all the shopping for the meat, spices, vegetables, oils—everything. It's not just about taste; it's about health. You can't guarantee that unless you oversee every step."

Chef Ed's culinary philosophy is simple but surprising: delicious doesn't have to mean unhealthy. "Most people think great-tasting food must be loaded with calories or fat. Not true." Clients agree. Tammy Bey of Coraopolis, who first hired Chef Ed in 2023, calls his cooking "life-changing."   She raves, "His dishes are not only delicious but also incredibly healthy. He pours his whole heart into every dish. We're thankful his cooking has had a positive impact on our well-being."

Chef Ed loves to share food wisdom that might surprise even seasoned eaters. "When people want to lose weight, they start with salads, which is fine.   But try adding fresh pineapple—it contains the enzyme bromelain, which actually helps melt fat.   And local honey? It can build immunity to local allergies. My exception is Manuka honey from New Zealand; it has cleansing properties and is great for weight loss. So, if I make honey-glazed chicken, it's both delicious and good for you. I don't want one without the other." CLASSES WITH CHEF ED - Crown Catering

The journey to chef stardom wasn't always glamorous. In 2010, working at a private country club, Chef Ed was thrust into Pasta Night after a coworker abruptly quit. Given free rein, he transformed the weekly event, dazzling members so much they began requesting him for private catering gigs. "That's when I realized it was time to start my own company," he recalls. TLC Catering, named after a dream in which his grandmother gave him the idea, was born in 2012 and has been thriving ever since, fueled entirely by word of mouth.

Retired teacher Amy Boyd heard about Chef Ed from friends and hired him to prepare her husband's surprise birthday dinner. "He mistakenly made the lasagna with red sauce instead of white, but it was so good we ate it anyway—and had no problems. Now I see that's a testament to his healthy approach."

Cooking runs in Chef Ed's DNA: his mother and grandparents were chefs. Raised in a home filled with Savannah, Georgia, and Jamaican flavors, he started experimenting as a child ("My first French toast, in the microwave, was a disaster!") and learned to cook by watching—and eventually outshining—his elders.   Growing up in New Jersey, he was exposed to even more culinary diversity through friends from diverse backgrounds. "I'd watch their families cook, then go home and practice until I perfected it. Even in high school, I was making meatball subs for my friends. That's when I became an international cook."

His weekly Facebook menus reflect this global inspiration. Whether it's Hispanic, Asian, French, Italian, or Jamaican cuisine, Chef Ed brings his signature healthy twist. "It's all about choices. I want people to live longer. I use grapeseed oil instead of lard, turkey neck bones instead of pork, and only cook with Amish butter or ghee. It keeps cholesterol in check."

Beyond catering, Chef Ed is passionate about teaching the next generation. He volunteers with organizations like Pittsburgh Promise, often at the invitation of supporters like former Steeler Ryan Shazier. "Ryan's a great friend. I didn't even know he was a football star at first; I just thought he was a personal trainer! Now I cook for his family." Shazier is equally effusive: "Chef Ed is hands down one of the best chefs in Pittsburgh. He really took care of my family during a tough time."

Looking to the future, Chef Ed has ambitious plans for 2026: "There are so many powerful plants and herbs that can boost health. I'm still learning, and I want to take healthy cuisine to a level it's never been before." Pittsburgh's food scene is full of surprises, but perhaps the biggest one is this: healthy eating, in the right hands, is a feast for the senses—and the soul.