27 McWhirt Loop, Unit 110, 22401, Fredericksburg



Hello My Name is Chef Hector Moya and welcome to a world of imagination free of MSG and GMO. A fully scratch kitchen organic locally source ingredients. Community-based company. We offer catering,in-home cooking class, weekly prepared meals delivered to your home, and so much more.
Please feel free to set up an appointment time to speak with me or one of my staff in regards to what we can do for you. Thank You.

At Moya's Kitchen Concepts our mission is simple: enhance and educate the palate with the freshest ingredients and flavors, while surprising and exciting each guest with personal care and service.

Our vision captures the essence of who we are. Everything we do flows from our vision. We just don't happen to be a business that sells food – it's what we're all about. Our vision is about meeting consumers' needs and making food an easier, healthier, more affordable part of life.

Our vision tells our community – our employees, consumers where we make and sell our products – what we care about. It captures the importance of health and wellness, but it also embodies all the ways we can eat and live better.

The Team

Hector Moya.​ - Executive Chef / Joyce C. Moya CEO & HR
I have had a love of cooking since I was 7 years old. As the only son born to Cuban immigrants, I learned about the importance of family and the unity "food" can bring to people. I was raised in Union City, New Jersey and new early on that "food was my life". This idea was reinforced through the countless meals I made side by side with my father, Julio, who taught me the traditional foods of his country, Cuba. As a teenager, I attended Hudson County Vocational School, where my Baking Instructor saw the talent and love I had for cooking and encouraged me to contend for a scholarship to "Johnson and Wales University, in Providence, Rhode Island. Although my father died the summer before I started at Johnson and Wales, my mother insisted that I go away to school and live my dream. After obtaining a Culinary Degree at Johnson and Wales, I went on to work for a variety of restaurant establishments. I would say that my most challenging and educational position was as the Executive Sous Chef at the Philadelphia, PA location of Smith & Wollensky Steak House. During my tenure with Smith & Wollensky, which is the only national steakhouse to dry-age and butcher on site, I refined my skills of butchery and dry aging meats. My joy comes from my two grown sons and in meeting and marrying my soulmate.

Opening Hours

Monday - Friday
9am - 5pm
Saturday - Sunday



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