Morgan McGlone, has always had a passion for food. His favourite book as a child was a cookbook and he would make various dishes from it - with his dad coaching him from the side. Morgan’s father was a chef and so was his grandfather.
In Year 10, Morgan was accepted for work experience in the kitchen at the Menzies Hotel. After completing Year 12, he was taken on as an apprentice chef; at the Summit Restaurant at the top of Australia Square, in Sydney. He completed his apprenticeship at CBD with Luke Mangan, before working in a succession of restaurants in Cronulla. In 1999, he linked up once more with Luke, this time at Luke’s new restaurant Salt.
In April 2001, Morgan left Salt and Australia to work as a personal chef for a family based on the east side of New York. His job entailed travelling with them to Paris, London, Cuba, the Bahamas and Bermuda.
In January 2002, Morgan and a friend started their own catering and chef agency based both in New York and Los Angeles.
