Expertise:
Mr. Morgan's expertise is in managing culinary arts, resort operations, designing restaurant interiors and exteriors, overseeing staffers, managers, supervisors and chefs.
Major Product/SVS:
Massage Services, Gaming, Food and Beverages, Dining
Favorite Business Publication:
The Wall Street Journal; Saveur; Garden Plate Magazine; Casino Player; Rounder Magazine
Hobbies/Sports:
Boating, Deep Sea Fishing, Scuba Diving
Education Degrees:
Associate Degree in Occupational Science, Culinary Institute of America, Hyde Park, NY (1985)
Affiliations Awards:
Local Chapter, American Culinary Federation; Biloxi Chamber of Commerce
Throughout the duration of your career, what was the one highlight that stood out the most?:
The highlight of his career was remodeling the hotel restaurant in 120 days and seeing the success.
Charity:
Habitat for Humanity International; Hope has a Face Foundation; Relay for Life; United Way; The Mary C. O'Keefe Cultural Center of Arts and Education; Hurricane Katrina Relief; American Cancer Society
Number Of Years In Profession:
37
Number Of Years In Current Position:
8
What Does He/She Attribute Success To:
He attributes his success to his never compromising attitude, using the best products and stepping out of his comfort zone.
Why did you become involved in your profession or industry?:
He became involved in his profession because he fell in love with the culinary industry.
Extended Bio Profile:
Mr. Morgan cooked in a garage with very little equipment for homeless Katrina Victims to provide them relief. He is the only American chef de cuisine for Ritz-Carlton Flagship Hotels.
Awards/Honors:
Best of Buffet Steakhouses Award