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Owen Brennan's Executive Chef, Jody Moyt
Jody Moyt was born and raised a Memphian
with both sides of his family having deep
roots here. Jody graduated from White
Station High School and attended the
University of Memphis. He began his career
at age 15 working in the professional
kitchen of Buckley’s Fine Filet Grill.
Several years later he moved to Lulu Grille
as an apprentice of Scott Delarme.
Jody worked at Lulu’s for eight years
gaining a background in French bistro food,
departing to join YiaYias Euro Café in
Germantown. Here, he gained knowledge and
experience with seasonal Mediterranean
menus. His next position was with Bluefish,
focusing on traditional gulf seafood fare.
Jody is now the Executive Chef at Owen
Brennan’s, bringing with him a diverse
training and skill set learned in his home
town, Memphis. |
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