Chef Chris Moran grew up in Cambridge, Ontario and became interested in cooking in his early teens influenced by his parents, who were both skilled in the kitchen.

Family vacations gave him the chance to eat at top restaurants and resorts across Canada where he was exposed to local, seasonal and elegant foods, from shark steak and lobster on the beach in Nova Scotia to the best rib eye steak and sushi in Alberta and British Columbia. He became hooked on fine food.

After graduating high school in 1991, Moran plunged into Culinary Management at George Brown College School of Hospitality in Toronto. There, he was among the group that won the first place award for a two-year final project: opening a hypothetical bistro in Toronto.

He worked at a Muskoka resort and later a Cambridge restaurant, before moving to BC and joining the kitchen at Horizons on Burnaby Mountain learning a great deal under Chef Deb Connors. He relocated for a time to downtown Toronto and worked at a small edgy bistro, Spiral, on Church Street.

Returning to Vancouver in 1997, Moran was hired at Trafalgars Bistro by Chef Will Willgress just as it opened. Influenced by Chef Willgress's training and sense of adventure, he became a fan of exotic fresh ingredients. After two years as sous chef, Chef Moran became head chef at Trafalgars where he continues to enjoy introducing new dishes and creating seasonal menus, as well as cooking for private parties, weddings, winetastings and fundraising events. He describes his playful cross-cultural culinary style as "cooking without borders."

Leaving the banking industry to follow his true passion, Chris Beltrano travelled to Vancouver and enrolled at the Pacific Institute of Culinary Arts. Graduating in the top of his class, he headed back to Edmonton to begin his career as a professional chef. At the classic French restaurant, Café de Ville, Chris developed his own take on cuisine incorporating flavours from his Italian background. Chris eventually returned to Vancouver feeling it a better place to gain a wider range of experience in the restaurant industry.

Working at Grouse Mountain Resort for Chef Sylvain Cuerrier , he was exposed to a huge variety of local fresh ingredients and wasted no time putting them to use in his own culinary creations. In 2006, Chris found Trafalgars Bistro and quickly became part of the team. With his focus on fresh, simple and above all tasty menu items, he is an integral part of seasonal menu creation and implementation. Chris' passion for food does not end in the restaurant; his spare time is spent combing through his extensive cookbook collection and, when possible, travelling near and far to sample cuisines from around the world.