Meet the Perdue Farms Corporate Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. Day to day, the chefs contribute to recipe development, culinary ideation and all culinary aspects of the company business. “We truly love what we do,” they say, “and it is exciting to be in an environment that allows us the freedom to be innovative.”

Chef Chris Moyer, CEC, CRC, Corporate Executive Chef for Perdue Farms, Inc.

  • Certified Executive Chef with the American Culinary Federation
  • Certified Research Chef with the Research Chefs Association
  • Year Started at Perdue Farms: 2005

Chef Chris has 31 years of professional culinary experience. After graduation from the Culinary Institute of America, he joined the Ashley Hotel group and worked at both The Inn at Perry Cabin in St. Michael’s, Maryland, and Llangoed Hall, a four-star luxury hotel in the Welsh countryside. After returning to the states, Chris traveled the East Coast, securing positions as chef in restaurants from Key West, Florida, to Beaufort, North Carolina. Chris then transitioned to the foodservice equipment industry, representing such brands as Market Forge and Imperial. Before joining Perdue Farms, Chris held the position of Regional Executive Chef for Alto-Shaam, a global leader in foodservice equipment solutions.

Chef Shawn Reese, CEC, CRC, Senior Corporate Chef at Perdue Farms, Inc.

  • Certified Executive Chef with the American Culinary Federation
  • Certified Research Chef with the Research Chefs Association
  • Year Started at Perdue Farms: 2010

Chef Shawn has 21 years of professional culinary and foodservice experience. He grew up in the restaurant industry, working his way up the ranks in professional kitchens. Although Shawn graduated with a degree in biology from James Madison University, he was drawn to a profession in culinary arts. He made the decision to further his education at the International Culinary Institute in Washington D.C. and, with a background based in science and classical cuisine, he went on to hone his skills at fine dining establishments throughout the Mid-Atlantic. By age 24, Shawn was managing large foodservice operations in the resort town of Ocean City, Maryland.

The Chefs' Original Recipes & Guides

spicy bulgogi recipe

Spicy Korean Turkey

Inspired by West Coast food truck cuisine, this grilled turkey is glazed in a sweet, spicy sauce.

spicy deep-fried Cajun turkey recipe

Spicy Cajun Fried Turkey

Turkey is cooked sous vide, then coated in a mix of Louisiana-style spices and deep fried to perfection.

how to grill chicken on a gas grill

Perfectly Grilled Chicken

These cooking tips and tricks will help you season and grill chicken breasts, thighs, wings and more.

how to cook cornish hens

Cooking Cornish Hens

Learn how to prepare, season and cook whole birds the way you like: roasted, deep fried or smoked.

The Chefs' Favorite Products

buy pork loin roast

Boneless Pork Loin Roast

Coleman Natural's pork loin is sourced from U.S. family farmers who raise hogs 100% crate free.

buy Cornish hens

Whole Cornish Hen

Perdue Farms' turkey alternative is easy to cook and raised by small family farmers across the U.S.

buy Niman Ranch applewood-smoked bacon

Applewood-Smoked Bacon

Niman Ranch's center-cut, uncured bacon is made in small batches and slow smoked over fruit wood.

buy Sonoma Red chicken

Organic Whole Chicken

Sonoma Red chicken is pasture-raised in California wine country and air chilled to preserve flavor.