Full Name: Naomi Moschitta
Born: 03-13-66, suburb of Tokyo, Japan
Parents: Yoko and Hisao Takahashi
Siblings: Sachiko and Naotaka
Major Migrations: Japan > NY > Ohio > Arizona > Japan > Arkansas > NY (whew)
Patisserie, Le Cordon Bleu de Paris: 1996
Cities of her career in fine dining: Manhattan, NY; Nyack, NY; Tenafly, NJ
Fluent in: Japanese, English, and French
Favorite item to make and to eat: French pastries.
During childhood, Naomi was noted for her passion for making mud pies. Her connection to the earth spoke to the farming heritage of both of her parents. This history also made for a family food culture driven by fresh, healthy ingredients and preparations. As the eldest child, Naomi was always called upon to help her mother, and thus she learned a great deal about cooking. Today she can still amaze her less apt brother and sister with how efficiently she makes a great bouillabaisse, let alone a great pastry.
No one sampling her wares would guess that she earned a bachelor’s degree in Finance and spent 10 years working in an office environment. During that time, she regularly made cakes for co-workers, who advised her: “You missed your calling in life.” Unfulfilled by her professional choice, Naomi decided that they were right, as were her own inner voices: She headed for the most prestigious culinary education institution in Paris.
After returning to New York, she began her new career in a French bakery and bistro restaurant in Manhattan. It was the start of building experience and a name for herself in her new calling. Grounded at last after her road-warrior youth (per her dad’s many transfers), Naomi has graced the kitchens of New York and New Jersey fine restaurants, notably Maura’s on Main in Nyack and America Bar and Restaurant in Tenafly. During their common stay at America, she and Lance worked together. Naturally, he gave her a call while lining up his staff in 2001.
Kudos: In 2002, New Jersey Life magazine profiled Naomi in the article “How Sweet It Is,” which showcased her love of the visual and flavor arts of patisserie. Naomi cites the proudest moment of her career so far as one associated with her time at Indigo: The New York Times featured her work in its November 10, 2002 issue, “The New Jersey Weekly Desk” section, the article “The Best of the Sweets.” Check it out here!
We are mighty proud, too, and happy to have her gracing Indigo’s guests with all of our breads and desserts – including custom ice creams – plus the variety of pastries and baked hors d’oeuvres called for by Mood Indigo catering. Many thanks to those old office buddies for giving her that push!
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