The Beverly Hilton announced the appointment of Chef Matthew Morgan as Executive Chef. In his new role, Morgan will oversee the menus and operations for the hotel’s many high-profile events and galas, including the Golden Globe Awards Show, Oscar Nominee Luncheon, Pre-Grammy Gala and the Milken Institute’s Global Conference. Additionally, he will be responsible for the menus and staff of signature restaurant, CIRCA 55, banquet operations and in-room dining.
“Chef Morgan was a natural selection as our new Executive Chef,” says Sandy Murphy, general manager for The Beverly Hilton. “With his foundation in fine technique, energetic leadership style and passion for working closely with the best farms and artisans, we are confident that his menus will please all of our guests, from A-list celebrities, to the surrounding Beverly Hills community, to travelers from around the world.”
Morgan bases his menus around fresh local ingredients, drawing his inspiration from the farmer’s market, his own garden at home and local farms, and this will be reflected in the food he creates for The Beverly Hilton’s special events and holiday menus. As he plans out each menu, he works closely with purveyors to determine what is currently in season, in order to provide a better quality of flavor and smaller eco-footprint. Morgan works directly with the local family-run Scarborough Farms to source much of his produce, and has designed a custom blend of mixed greens grown specifically for The Beverly Hilton. An added benefit that fuels his drive to work closely with local farms is the flexibility of ensuring large enough quantities of special ingredients for events like the Golden Globe Awards, where the hotel feeds up to 1,300 guests.
“As Executive Chef, I’m looking forward to further enhancing the culinary offerings at The Beverly Hilton and creating event menus that are fresh, healthy and local,” Morgan says. “We have an incredibly talented and hard-working culinary team and I’m confident we will continue to impress throughout 2018 and beyond.”
Before taking the helm as Executive Chef, Morgan worked as The Beverly Hilton’s Executive Sous Chef, running all of the hotel’s banquet events. Prior to joining The Beverly Hilton, where he has served in various roles for about five and a half years, Morgan worked as a chef for The Ritz-Carlton Hotel Company for six years. Most recently, he worked at the Ritz Carlton in Marina del Rey, Calif. and before that, he worked at the Ritz Carlton in Phoenix, AZ. At home, Morgan enjoys spending time manning the grill in his backyard, and he plans to bring some of that love for barbequing to the hotel, with poolside grilling for Father’s Day and other holidays.
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