Chef Morgan began his career in Sedona, Ariz., where he completed an apprenticeship at the eclectic, green-minded Heartline Café in 1997. Following his apprenticeship, he moved to Vail, Colo., where he assisted in the kitchen of the AAA 4-diamond-rated restaurant, Sweet Basil.

After three years at Sweet Basil, Morgan moved to the upscale Park Hyatt Beaver Creek Resort and Spa in Beaver Creek, Colo., another AAA 4-diamond-rated property. Working as a sous chef for the resort’s gourmet restaurant, Bivans, Morgan supervised dinner service and oversaw all operational aspects of the restaurant, managing a staff of 35.

Following Beaver Creek, Morgan headed west to the bright lights of Las Vegas, to the Bellagio, where he worked as a sous chef in the acclaimed AAA 5-diamond-rated Le Cirque.

Most recently, Morgan relocated to Dallas where he served as the executive sous chef at Luqa. In addition to overseeing kitchen operations, he assisted in the design of Luqa’s lunch and dinner menus and special 5, 8 and 16 course meals.

In late 2010, Chef Morgan turned his attention full time to the Molly Maguire’s Kitchen.

Morgan has cooked for multiple Hollywood notables, including Cameron Diaz, Clint Eastwood and Nicholas Cage. He has extended his culinary expertise to charitable events, including the planning and preparation of a Keep Vail Beautiful dinner event, and a James Beard Foundation Dinner at Sweet Basil. Outside of the kitchen, Morgan has been an active volunteer for Keep Vail Clean, Adopt a Highway, Habitat for Humanity and Protect Eagle River.