About Us

Robert Taylor brings a thoughtful, detail-oriented approach to hospitality, informed by his background in both the sciences and the arts. Originally from Massachusetts, he started at MIT studying physics before turning to music, earning a Bachelor of Science in Music and a Master’s in Musicology from Brandeis University. This early training gave him a deep appreciation for structure, nuance, and craft qualities he carries into every aspect of his work.

Drawn to the world of wine, Robert transitioned into restaurants, gaining experience at a  variety of Boston establishments, including those led by Esti Parsons, Robert Sisca, Asia Mei,  and Michael Pagliarini. As general manager and wine director at Benedetto, he earned the  “Best of Boston Wine Program” award in 2018. A Certified Sommelier, Robert brings both  technical expertise and a genuine, down-to-earth approach to wine and hospitality. 

Rooted in his Italian-American heritage, Robert’s approach emphasizes warmth,  authenticity, and genuine connection. He strives to create spaces where guests feel  informed, welcomed, and at ease. 

Outside the restaurant, Robert is a pianist, avid reader, and former professional writer. He enjoys cooking and hosting, often alongside his husband, a professional classical violist and fellow restaurant professional. Together, they share a home full of music, food, and conversation.

Nick Kazizian offers a warm, personable approach to hospitality, with a focus on craft and detail built from nearly nine years in restaurants. A Watertown native raised in an Armenian and Scottish home, his love for great food and better company started early; melding cultures and cuisines offered constant new experiences and a kitchen where everyone knew how to cook for the family. While his original passions for archaeology and chemistry remain, they take new form in the joy of researching and tweaking old recipes for food and cocktails  to better suit modern tastes. For Chef Scott Ryan, joining Moona marks both a homecoming and a bold new chapter. A native of Massachusetts' North Shore, Ryan has journeyed across the country refining his culinary perspective, from formative years with iconic Boston kitchens like Sofra and Harvest, to national acclaim at Washington D.C.'s Mockingbird Hill, which earned a coveted spot on Bon Appetit's “50 Best New Restaurants in America” list.

This passion for dining and elevating experiences drew him to restaurants and further  education in beverage and wine, particularly under Sandy Block’s course through Boston University. With that knowledge he quickly moved up to bartending where he joined teams  led by Garrett Harker, Andrew Holden, Michael Fiorello and Tony Maws. His tenure with each  drove home the importance of tightly focused service and the unique quality of a fine meal  and genuine connection to turn someone’s day around. He is excited to bring that ethos to  Moona and help create a team with the same drive for skill and authenticity.  

At home, he can often be found writing or baking(with or without a cocktail in hand), studying  to become a sommelier, tending to the garden or relaxing with his dogs. 

JeXery Becker began his culinary journey in 2012 through a high school program and quickly  discovered his passion for the energy and creativity of hospitality. His early career included  stages and roles at Café Fiore, Nom, Valentino’s Take & Bake, and Plated Events by Chef  Jason in Ventura, California, before moving on to Emery’s Catering in Rhode Island and  several Boston restaurants, including Russell House Tavern and Garrett Harker concepts  Eastern Standard and Branch Line.  Nick Kazizian oXers a warm, personable approach to hospitality, with a focus on craft and  detail built from nearly nine years in restaurants. A Watertown native raised in an Armenian  and Scottish home, his love for great food and better company started early; melding  cultures and cuisines offered constant new experiences and a kitchen where everyone knew  how to cook for the family. While his original passions for archaeology and chemistry remain,  they take new form in the joy of researching and tweaking old recipes for food and cocktails  to better suit modern tastes. For Chef Scott Ryan, joining Moona marks both a homecoming and a bold new chapter. A native of Massachusetts' North Shore, Ryan has journeyed across the country refining his culinary perspective, from formative years with iconic Boston kitchens like Sofra and Harvest, to national acclaim at Washington D.C.'s Mockingbird Hill, which earned a coveted spot on Bon Appetit's “50 Best New Restaurants in America” list.

A Johnson & Wales graduate with an associate degree in Culinary Arts, JeXrey has spent the  past six years as an executive sous chef, overseeing menu development, daily kitchen  operations, and mentoring the next generation of cooks. 

For JeXrey, the joy of cooking lies in bringing people together, whether it’s creating  memorable dishes for guests or guiding his team in the kitchen. Outside of work, he enjoys  reading, movies with his partner, Renaissance fairs, and spending time with his cats. One of  his most meaningful experiences was cooking at the Casa Pacifica Food & Wine Festival,  giving back to the organization where he spent part of his childhood.