Keil Moshier grew up in Kalamazoo, Michigan and was influenced by his father, who was a cook in the Army. When his father passed away, something clicked and he changed from a business major at Western Michigan to the New England Culinary Institute. After graduation, he went to the Amway Grand Plaza Hotel in Grand Rapids, Michigan, to their Peter Island Resort in the British Virgin Islands, and to the Windsor Court in New Orleans.
The Dupépé family in New Orleans then hired him as pastry chef for their new French restaurant in the French Quarter, Bistro La Tour. That is where Great Chefs taped him preparing a French Bistro Tart for their Great Chefs, the Louisiana New Garde series.
After that restaurant closed, he moved up to Traverse City to become the chef at Bowers Harbor Inn and The Bowery. In 2008 he was working for Pâtisserie Ami in Traverse City, Michigan and he and Eric Fritch opened a larger facility next door, and renamed it Chez Peres
French Bistro Tart
Serving: 8 Print French Bistro Tart By Great Chefs November 10, 2015 An appetizer pizza by any other name is a French bistro tart. These savory little pizzas, topped with tomatoes, herbs, and cheese, are sure winners. Ingredients Pate Brisee All-Purpose Flour – 3 cups Pinch of salt Pinch of sugar Unsalted Butter – 1 […]