Chef Grant Morgan began his career in Sedona, Arizona, where he completed an apprenticeship at the eclectic, green-minded Heartline Café under Chef Charles Cline. Following his apprenticeship, he moved to Vail, Colorado, 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, 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 during a span of three years.
Following Beaver Creek, Morgan headed west to the Bellagio and the bright lights of Las Vegas, where he worked as a SousChef for three years in the acclaimed AAA 5-Diamond-rated Le Cirque. He next went to Dallas, where he served as the Executive Sous Chef at Luqa, followed by three years as Executive Chef of Dragonfly and Hotel ZaZa.During his time at Dragonfly, Chef Morgan was nominated by the James Beard Foundation to prepare dinner as Guest Chef at the renowned James Beard House in New York City.
Chef Morgan has been an integral member of the Front Burner Restaurants culinary team for 7 years. He started as the Corporate Chef for Twin Peaks, and most recently became the Concept Chef overseeing The Ranch at Las Colinas, Whisky Cake, Sixty Vines, and Velvet Taco.
Chef Morgan has shifted his focus to Velvet Taco as the Director of Food & Beverage to help grow the brand and expand over the next 3 years from the currentlyopen 9 restaurants to 40.
Morgan has cooked for multiple Hollywood notables, including Cameron Diaz, Clint Eastwood, Diane Keaton, and Nicholas Cage as well as musical powerhouses James Blunt, Jessica Simpson, Pink, and Motley Crue. He has extended his culinary expertise to charitable events, including the planning and preparation of a Keep Vail Beautiful dinner event, James Beard Foundation Dinner at Sweet Basil, North Texas Food Bank fundraisers, and Boys and Girls Club of Dallas.
