Farm-to-Table Dinner Featuring Kelston Moore and Ashley Miller

About Kelston Moore, Chef de Cuisine

A rising star chef and impassioned advocate for Black voices in hospitality, Chef Kelston Moore steeps heart and soul into every dish he creates. Born and raised in Barbados, Moore traces his culinary roots back to his father whose barbeque was a local legend around the island. Determined to carve out his own niche, Kelston’s path led him to the United States Navy where he spent his active-duty years cooking for thousands of soldiers on an aircraft carrier—an experience he considers one of the highlights of his life. His post-Navy apprenticeship under Chef Geoff Cole of Admirals Experience Inc. gave him an opportunity to see different corners of the world, traveling and providing meal services to the troops while developing a deeper appreciation for diverse cultures and cuisines.

After his military service, Kelston faced intense personal hardships, battling depression and post-traumatic stress. Surviving this dark period, he found a renewed sense of purpose, and now uses his platform to raise awareness and support for fellow veterans navigating similar struggles.

In 2018, Kelston founded his business, dubbing himself “The Date Night Chef” and offering highly-curated dining experiences throughout San Antonio where he resided at the time. Eventually relocating his private chef services to San Diego in 2020, Moore went on to co-found Bad Boyz of Culinary, a nonprofit that aims to highlight African American culinary talent and provide support through mentorship, events, scholarships, and programs. Having established himself as a prominent figure in SoCal’s culinary scene, Moore was named runner-up ‘Best Chef’ by San Diego Magazine in 2023; from there, his star continued to rise with an appearance on Food Network’s “Chopped” and a prestigious tenure as Sous Chef at The St. Regis Deer Valley Resort in Park City, Utah. Now, back in San Diego and leading the charge as chef de cuisine at Haven Farm + Table, Moore’s talent and creative flair finds its most authentic expression yet. Nestled within the bucolic landscape of Fox Point Farms, Moore collaborates intimately with the farm team, crafting hyper-fresh dishes that reflect an ethos of sustainability and intentionality. Often drawing from his Caribbean heritage, Moore infuses vibrant island flavors and indigenous cooking techniques throughout Haven’s culinary program, creating a dining experience that is both deeply local and globally inspired.

About Chef Ashley Miller, Pastry Chef

Chef Miller joined the Haven Farm + Table family in January, bringing her expertise and passion for pastry to the team. As the head alchemist of sweet creations, she masterfully combines classic European techniques, bold flavor profiles, and innovative twists to craft desserts that are as comforting as they are unforgettable.

Born and raised in Kansas City, Missouri, Ashley's path to pastry was unconventional-she transitioned to baking after honorably serving in the United States Navy. She later earned an Associate's Degree in Baking and Pastry from the Art Institutes in San Diego, where she was recognized with the Marie-Antonin Carême Young Professionals Award for her excellence in the craft.

Her passion for patisserie has taken her across the country, working in restaurants, resorts, hotels, and bakeries from the East Coast and Midwest to Tucson and San Diego. Her deep understanding of farm-to-table dining comes from her time as a farmhand at 2 Birds Farm in Kansas City, Kansas, where she gained firsthand experience in the connection between fresh ingredients and inspired cuisine.