HOMETOWN: Sonora, CA – currently resides in Dallas, TX
PROFESSION: Executive Pastry Chef, The Ritz-Carlton, Dallas
CULINARY EDUCATION: A.O.S Culinary Arts, C.C.A.
FAVORITE SIMPLE FALL DESSERT RECIPE: Sticky Toffee Pudding with Banana Anise Ice Cream
Morgan Wilson’s culinary career has spanned the globe. It began when he first enrolled at the California Culinary Academy, where he met Chef Nicholas Snell, who changed the course of his career by showing him the magic and possibilities of the pastry kitchen. Following graduation, Morgan worked at Essex Supper Club and EOS Restaurant & Wine Bar in San Francisco before leaving for Paris and studying at Le Cordon Bleu. After a brief return to San Francisco, he left for Sao Paulo, Brazil, where he worked alongside Francois Payard and also opened two restaurants, Cannelle and Supra. After three years, he moved to Southern California where he took a position at Aubergine with Scott Gottlich and went onto teach pastry at the California School of Culinary Arts in Pasadena. In 2006, Morgan moved to Dallas where he worked with Gottlich once more to help open Bijoux, and in 2007, he joined the Ritz-Carlton, Dallas, as Executive Pastry Chef, where he continues to work.
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