About

Morgan's story

She's Not Forking Around

Throughout my journey, I've taken on various roles in the culinary industry, ranging from a sommelier at Eataly in NYC to overseeing the dining room as a manager at Spiaggia, culminating in a fulfilling six-year tenure as the general manager at J&L Catering.

Work With Fork My Life

A Lifelong Love for Food

My culinary journey began in a bustling restaurant in downtown Chicago when I was in high school. I made the daily trek from the suburbs to the city and knew from this moment I wanted to be a chef.

A Taste of Italy and Beyond

My culinary education transcended borders when I pursued my passion in Florence, Italy. I attended Apicius The Culinary Institute of America and learned about regional Italian cuisine.

A Commitment to Farm-to-Table

My devotion to the farm-to-table philosophy was sparked during my internship at the Michelin-starred Blue Hill at Stone Barns in Tarrytown, New York. This immersive experience ignited a lifelong commitment to sourcing the freshest, locally-sourced ingredients.

Return to Chicago and Fine Dining

I further refined my craft as the dining room manager at the prestigious Michelin-Starred Spiaggia. This experience sharpened my ability to curate extraordinary dining experiences, leaving an indelible mark on my culinary journey.

A Leap of Faith

In 2021, I made the decision to leave behind my comfortable corporate job and re-immerse myself in the world of cooking. I began working with clients on a daily basis, providing in-home meal preparation services. This marked the start of a new chapter, allowing me to cater to a diverse range of events, from intimate girls' trips and business dinners to momentous anniversary celebrations and holiday feasts.

3 Fun facts about Morgan

I've worked on a farm.

For the past 7+years, I’ve been an urban gardener in Chicago but before then I spent a summer as an intern at Blue Hill at Stone Barns outside of NYC. Not only did I work as a line cook in the restaurant but also had daily farm chores like closing chicken coops and collecting compost.

Ciao amici!

I spent a semester studying abroad in Florence, Italy and had the incredible opportunity to attend culinary school. During this immersive experience, I delved into the local Tuscan cuisine, deepened my knowledge of Italian wine, and honed my skills in food photography.

Grilled Cheese to Gourmet

I've got a cheesy secret from my past - I used to sling grilled cheese sandwiches on the lively Phish lot! Turning childhood love for cooking into my first taste of business success.