Mora's professional journey spans over a decade influenced by her world travel, artistic trainging and cultural memory.
PROFESSIONAL JOURNEY
2007
Fine Art & Photography BFA, New York City
Mora earned her BFA in Photography from the School of Visual Arts, developing a visual language of composition, color, texture, and storytelling that would later shape her approach to food.
2012–2013
Waiheke Island, New Zealand
After sailing across the Pacific, Mora worked at Peacock Sky Vineyard, where food, wine, agriculture, and place inspired her to pursue the culinary arts professionally.
2014
Professional Cookery, Australia
Through intensive hands-on training in Brisbane kitchens, Mora earned her Level 3 Commercial Cookery qualification and Chef certification through Australian Hospitality Skill Recognition.
2014
Little Brew Bistro, Brisbane
As Chef de Partie, Mora developed the speed, discipline, and technical foundation that transformed her natural instinct for cooking into a professional craft.
2015
Yachtmaster 200 Ton, MCA
Following years of open-ocean sailing, Mora earned her Yachtmaster 200 Ton qualification, bringing her maritime and culinary experience together for a career at sea.
2015
Sushi St. John, US Virgin Islands
As a Sushi Chef and Saucier, Mora sharpened her knife skills and developed a deeper understanding of Japanese, Asian, Caribbean, and internationally influenced cuisine.
2015
Sushi St. John, US Virgin Islands
As a Sushi Chef and Saucier, Mora sharpened her knife skills and developed a deeper understanding of Japanese, Asian, Caribbean, and internationally influenced cuisine.
2015–Present
Charter Yacht Chef, British Virgin Islands
Mora established herself in Caribbean charter yachting, creating highly personalized dining experiences that combine refined cuisine, adaptability, and hospitality at sea.
2016
Top Charter Chef
Mora was named Top Charter Chef at the Virgin Islands Charter League Culinary Competition.
2018–2022
Private Charter Chef, SV Jan’s FeLion
Private charter work expanded Mora’s creative independence, allowing her to develop bespoke menus and increasingly refined dining experiences.
2019
BVI Charter Yacht Show
Mora received Best Dish Overall and Best Lunch Entrée, recognizing her culinary work within the Caribbean charter industry.
2020–2021
Private Chef, Eustatia Island
Cooking for an exclusive private island estate expanded Mora’s technical repertoire and experience in highly personalized luxury hospitality.
2024–2025
Sommelier & Wine Studies
Mora completed WSET Levels 1 and 2, deepening her knowledge of wine, pairing, and its role in creating a complete dining experience.
2026
Private Dining, Test Kitchen & Bespoke Supper Club
Mora begins a personal exploration of Blaxican cuisine through private dining and an intimate Tortola supper club—bringing Mexican and Black American foodways together through refined technique and creative experimentation.
