In this episode of Repertoire, I’m in Durham, North Carolina, where the scent of hot oil, vinegar, and fresh herbs drifts down the block from Saltbox Seafood Joint—a place that’s redefined what it means to serve North Carolina seafood with soul.

My guest, Chef Ricky Moore, is a James Beard Award–winning chef, cookbook author, Army veteran, and proud North Carolina native. His journey spans fine dining kitchens around the world, yet it’s here—on the side of the road in Durham—where he distilled decades of training into something profoundly simple: fish cooked with heart, skill, and truth.

We talk about:

• The meaning behind the word “joint”—and why he traded white tablecloths for a walk-up window.
• His “gospel of croaker and spot”—a sermon on honoring local fish and the overlooked beauty of whole fry.
• Growing up fishing the Neuse River with his grandmother and learning that vinegar, not lemon, was all you needed.
• How a trip to Singapore inspired the model for Saltbox, and why doing one thing deliciously is enough.
• The art of patience, purpose, and building something authentic one plate at a time.
• What it means to lead with passion, intention, and integrity in an industry that tests all three.

This is Part 1 of a two-part conversation that captures the rhythm and reverence of a chef who’s turned a humble roadside shack into a Southern institution. Ricky Moore doesn’t just fry fish—he tells stories through it.

Watch Part 1 of Repertoire with Chef Sammy Monsour featuring Ricky Moore on YouTube, or listen wherever you get your podcasts.

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