Morgan McGlone is teaching at Sydney Seafood School on the following date. Click to view and book:
Morgan McGlone is a third-generation chef who is, first and foremost, a food nerd.
His favourite book as a child was a cookbook and he would make various dishes from it for his family, with his Dad providing encouragement from the sidelines.
After starting his commercial cooking career at The Summit and Luke Mangan’s CBD Salt Restaurants, Morgan moved to the USA, where he opened his own catering and chef agencies in Los Angeles and New York.
In 2008, he returned to Sydney, opening his much-lauded French bistro, Flinders Inn in 2009. That year he also co-founded the award-winning hospitality young guns group, TOYS (Taste of Young Sydney).
Moving back to the States, Morgan spent several years working for Sean Brock at Husk in South Carolina, and then as chef de cuisine at Husk, Nashville.
In 2014 he returned to Australia to open Belles Hot Chicken in Melbourne and then, in 2015, its adjoining wine bar, Bar Clarine.
Morgan now operates seven Belles Hot Chicken eateries across Sydney and Melbourne and continues to consult and appear in food festivals nationally and globally.
Visit Belles Hot Chicken for more information.
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