Idol Wolf at 21c Museum Hotel St. Louis has appointed new executive chef Bonnie Moore, who brings a wealth of culinary expertise and a deep commitment to local, seasonal flavors.
Born in Chicago and raised in St. Louis, Moore got her start in the kitchen slinging pizzas in her Webster Groves neighborhood. She went on to train at the Culinary Institute of America in New York before returning home to St. Louis, where she rose to senior sous chef at Annie Gunn’s under three-time James Beard Award-nominated chef Lou Rook.
A honeymoon in Knoxville sparked a new chapter at Tennessee’s Blackberry Farm, one of the world’s most celebrated small luxury resorts. Over 10 years there, Moore served as executive chef at multiple venues, honing her passion for hospitality, community-driven kitchen culture, and seasonal, locally sourced cuisine.
In the spring of 2025, Moore returned to St. Louis with her family and took the helm at Idol Wolf. She is focused on creating a guest-forward dining experience while fostering a respectful and inclusive environment for her staff.
Moore’s culinary style resists strict categorization but reflects both Iberian influences and Midwestern sensibilities. Guests can expect favorites such as seafood paella, pan con tomate, and “chorizo” roasted Hen of the Woods, alongside seasonal dishes like heirloom tomato gazpacho with local cucumber, Aleppo pepper, onion, and garlic on Union Loafers sourdough.
“I’m thrilled to be a part of the St. Louis hospitality community again,” she said in a release. “Our team at Idol Wolf is stacked with talent and potential – and honestly, I’m excited to just get to work.”
This article appears in August 2025.