Restaurant & Culinary Consulting,
Operational Consulting, Branding Development
Chef Grant Morgan began his career in Sedona, Ariz., where he completed an apprenticeship after which 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, Colo., another AAA 4-Diamond-rated property. Following Beaver Creek, Morgan moved to the Bellagio in Las Vegas, where he worked as a Sous Chef for three years in the acclaimed AAA 5-Diamond-rated Le Cirque. After relocating to Dallas, Morgan served as Executive Chef of Dragonfly and Hotel ZaZa. During his time at Hotel ZaZa, Chef Morgan was invited by the James Beard Foundation to prepare dinner as Guest Chef at the renowned James Beard House in New York City. Chef Morgan was an integral member of the Front Burner Restaurants culinary team for 8 years. His role as Corporate Chef for Twin Peaks evolved into the concept Chef overseeing The Ranch at Las Colinas, Whisky Cake, Sixty Vines and Velvet Taco. Chef Morgan transitioned to Velvet Taco as the Corporate Chef to help grow the brand and elevate taco innovation, where he won the menu masters award for his taco creation. Chef Morgan concepted the original 97 West menu and continues to innovate at the acclaimed Hotel Drover in the Fort Worth Stockyards. He serves as the Executive Concept Chef for the hotel and for the recently acquired Stockyards Hotel and H3 Restaurant. Chef Morgan oversees the operations at both locations including development, design, staffing and financial analysis.
Chef Morgan is the founder and chef of Chopped Thyme Culinary Innovation where he works with restaurants to create innovative and compelling menu items and effectively
manage the operation for maximum profitability.