Thomas Moro, the owner and primary chef, started his culinary career in the Detroit restaurant scene at Mario's in the late 60's. Originally washing dishes, busing and waiting tables, Tom then found a home in the kitchen where he became a line chef and performed duties such as prep work, butchering and final preparation of all entrees under Jack McKnight (The premier chef in the Detroit restaurant scene at that time).
In the 70's he took his vast food knowledge with him to the US Navy as a chef. During his two tours in Italy he learned the authentic preparation of great Italian dishes served in the restaurant today. He cooked for Admirals and learned recipes such as Moro's famous clam chowder that was originally prepared for the Kennedy family. After leaving the Navy, he worked for Ted Garzas and Steve Pappas at one of the original Greek town restaurants called the Pickle Barrel.
Later, he worked at the Fisher Building cafeteria cooking lunch for nearly 1000 people each day, Tam O'Shanter Country Club at night and simultaneously started his own catering company cooking for special events each weekend. Doing all that, he saved up the money to open his own restaurant in Allen Park in 1980.
Today Moro's reflects a culmination of the Tom's diverse cooking experience and 40 years of timeless international cuisine.