Food Philosophy

Harvest Moon’s food philosophy and cuisine finds its perfect fit in the Charlottesville region, described by Forbes magazine as the “locavore capital of the world.”

Committed to using local ingredients whenever possible, Harvest Moon goes the extra mile, preferring to make things from scratch and to mentor and develop the culinary skills of our staff accordingly. We understand that the quality of our food will be defined by both the products we use and by the people we train to transform those ingredients.

Developing strong relationships is at the heart of what we do, whether they’re between farmer, forager, and cheese monger, or in our newfound partnerships with clients. We aim to contribute the highest level of talent, experience, and attention to your event.

Executive Chef Frank Debons

Classically trained French chef, Frank Debons began his culinary education in his native Switzerland through an apprenticeship at Le Chalet in Saviese. Chef Debons was hired and mentored by the extremely accomplished and highly respected Chef Albert Schnell in Toronto, Canada. For the next six years, rotated through international assignments at the Hilton Zurich, the Hilton London Park Lane, and the Hilton Toronto.

In 2000, Chef Debons accepted his first Executive Chef role for Raoul’s Restaurant in New York, a classic bistro with a bustling Parisian atmosphere and a serious French menu. Recognized for his management skills as well as his culinary talents, was approached by the owner of Raoul’s to take on the Director of Operations role for Seppi’s Restaurant at the Parker Meridien Hotel. Specializing in authentic French cuisine, Chef Debons carried all of the management operations for the 180-seat restaurant as well as the on- and off-site catering functions. Based on his passion for wine, Frank oversaw the expansive wine list, Throughout the eight years, Chef Debons oversaw catering functions for up to 1,000 guests, for such distinguished recurring clients as ESPN and Fox Television, NYC ballet, City Center as well as hosting for Food Network.

By 2010, Chef Debons was ready to take a risk and accepted the Executive Chef position for the Southern Hospitality BBQ Group in New York, owned by Justin Timberlake, Eytan Sugarman and Trace Ayala. Specializing in an upscale menu of fresh, high quality Southern-inspired cuisine, the menu offers a wide selection of microbrews, beers and bourbons. When a new franchise opened in Denver,Frank oversaw the opening crew. Due to the success of this Franchise Mr. Debons was offered to oversee all the NYC restaurants under the Southern Hospitality BBQ Group: Strawberries, Southern Hospitality UES, Southern Hospitality Hell’s Kitchen and earned the privilege to be called Pit Master.

In 2014, Chef Debons took his new found passion for southern cuisine and barbecue to the Blue Ridge Mountains of Virginia when he began working as Executive Chef of Devils Backbone Basecamp Brewpub & Meadows. There Frank created a menu of refined New American cuisine with an emphasis on wood-fired dishes and smoked meats. In addition to the brewpub, he launched 3 additional hospitality properties to their portafolio:The Oak Grill, The Summit and
The Outpost.

At his core, Chef Debons is passionate about food, regardless of the style. In his free time, he creates his own sausages, cured meats and dry beef. He appreciates the pairing of both wine and beer to various foods, choosing accentuating flavors to enhance the experience. With a very Swiss personality, he is quiet, non-judgmental and discreet, offering supportive guidance to his staff while upholding high quality standards.