Ricky Moore grew up a military brat in Eastern NC and other places and later served ten years in the US Army. Using his G.I. benefits he went to the Culinary Institute of America in upstate New York. He later applied his skills in Chicago and Washington, D.C., the Apicius in Paris, France and the acclaimed Daniel in New York City. He also competed on \"Iron Chef America.\" Moore could have gone anywhere in the world but he chose to come back home to NC. Lucas describes the popular no frills Saltbox Seafood Joint that Moore opened in the Old Five Points neighborhood in Durham.